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Indian cuisine is marked by its delicious and distinctive use of spices. Tandoori chicken is a common and popular dish. It originally came from the northern regions of India and was baked in a clay oven. You can use a clay pot for this dish if you have one.
1 chicken, cut in half Combine together: 1 1/2 tbsp lime juice Salt to taste 1 cup whipped yogurt(curd) 2 tsp garlic paste 2 tsp ginger paste 2 tsp green chilli paste 2 tsp coriander powder 2 tsp tomato sauce 2 tsp red chilli powder 1 1/2 tsp cumin powder 2 1/2 tsp tandoori masala powder Oil/ghee(clarified butter) for brushing the bird Make slanting gashes on the chicken on all sides. Marinate the chicken in the marinade for at least 4 hours. Brush the bottom of a baking dish with a little oil. Place the chicken pieces in the center of the dish and brush with ghee or oil on top. Pour any remaning marinade into the dish and bake in a moderate oven at 375 deg F till the chicken is done and becomes golden brown at the top. You might have to turn the chicken over a couple of times to get a uniform browning effect. Serve garnished with coriander leaves and lemon wedges. Tandoori Masala Powder 4 tsp ground coriander, freshly ground 3 tsp ground cummin, freshly ground 4 tsp garlic powder 4 tsp paprika 3 tsp ground ginger 2 tsp mango powder 1 tsp dried mint 3 tsp deep red food coloring 1 tsp chili powder 1 tsp yellow food coloring Mix all together and store in an airtight container.
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The copyright of the article Tandoori Chicken in Multicultural Cuisine is owned by Melissa Ecton. Permission to republish Tandoori Chicken in print or online must be granted by the author in writing.
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