Tandoori Chicken - 3

Course : Curry
Serves: 1
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4 pieces bone-in chicken breast-halves and legs
2 tablespoons light vegetable or olive oil
3/4 cup plain yogurt
2 tablespoons lemon juice
4 cloves garlic -- peeled
1 piece fresh ginger -- peeled
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon red food coloring -- (optional)
2 tablespoons yellow food coloring -- (optional)
1 teaspoon coarse salt to taste

Preparation / Directions:

Pull the skin off chicken pieces and trim fat. Prick the flesh and make diagonal slashed, 1-inch apart using a paring knife. Set aside in a bowl. Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight. Preheat oven to 500 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked. Serve immediately, accompanied with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa. Yield: 4 servings Source: FoodTV Show CHEF DU JOUR, JULIE SAHNI, SHOW #DJ9455

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