Tandoori Chicken - 1

Course : Curry
Serves: 1
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2 pounds chicken leg quarters -- thighs and drumsticks
1 tablespoon lemon juice
1 teaspoon yellow and red food coloring
1 tablespoon chile powder
2 teaspoons coriander -- (finely chopped)
1 tablespoon cumin seeds powder
2 3/4 cups plain yogurt
1 tablespoon fresh ginger grated
1 teaspoon garlic paste
1/4 cup ghee or vegetable oil
1 teaspoon salt to taste

Preparation / Directions:

Remove the skin from chicken pieces and cut them lengthwise Mix lemon juice, food coloring, salt, chile powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces. Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour before cooking. Preheat the oven to 500F and place the chicken in single layer in a greased shallow baking pan. Brush chicken with 2 tbsp. of ghee and bake them for 12 minutes. Turn pieces over, brush with remaining 2 tbsp. of ghee and continue baking until chicken is cooked through and tender about 15 minutes. Serve hot with fresh coriander on it.

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