Tandoori Chicken With Cilantro-Mint Sauce

Course : Curry
Serves: 4
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2 medium frying chickens -- split in half
1 cup plain yogurt
1/4 cup fresh lemon juice
6 cloves garlic
1 piece ginger -- thinly sliced
4 medium dried red chiles -- seeded
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
6 whole cardamom pods seeds
1 whole clove
1/2 piece cinnamon stick
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground mace
1/4 cup cooking oil
1/2 cup tightly pack cilantro sprigs
1/4 cup mint leaves
1/4 cup water
2 tablespoons plain yogurt
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin

Preparation / Directions:

To make paste: Pulse garlic and ginger in processor. Toast chiles, peppercorns, cumin, coriander, mustard, cardamon, clove and cinnamon. until mustard seed pot, about 2 minutes. Grind spices to powder. Transfer to processor, add salt, turmeric, nutmeg and mace. With motor running slowly add cooking oil and process to paste. Transfer to small bowl and add yogurt and lemon juice, stir. Rub chicken; marinate refrigerated for 8-24 hours. Roast at 425F, until internal temperature is 170F about 30 minutes. To make Cilantro-Mint Sauce: Combine all ingredients in processor and blend until mixed. Serve with Chicken.

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