Tandoori
Chicken
12
pieces of chicken (drum sticks or thighs)
1/2
cup tandoori chicken powder
1/2
cup plain yogurt
Salt
as required
2
limes
One
whole white onion
One
green and one red bell-pepper
Flat
aluminum tray (and foil)
Method
1.
Skin the chicken pieces and make 3-4 deep cuts
on each one of them.
2.
Mix yogurt, tandoori powder, and mustard oil and
salt as required
3.
Mix the paste with chicken pieces and let it stand
for at least 6 hours.
4.
After marinatingd is done, arrange pieces in tray,
cover with foil bake at 350 F for 20 minutes.
5.
Reduce heat to 250 F, and then bake and broil
alternately in 30 min. cycles for 2hrs. Occasionally,
take the tray, out, and rearrange the chicken
pieces before putting them back in. If there is
too much water inside, drain the water. If the
chicken pieces look too dry, sprinkle some water
mixed with lime juice on them
6.
After baking is done, take the pieces out and
brush off the excess tandoori paste from them.
Put the pieces in an open tray in the oven for
2-3 minutes (just to get them look crisp and dry.)
7.
You can add a garnishing of stir-fried onions
and bell-peppers and lime juice on the chicken
before serving. It should be served hot.
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