Indian recipes

Tandoori Chicken With Cilantro-Mint Sauce

Course : Indian
Source: Hot Chicken - Carpenter and Sandison
Serves: 4

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Ingredients:

2 medium frying chickens -- split in half

1 cup plain yogurt

1/4 cup fresh lemon juice

---INDIAN CURRY PASTE---

6 cloves garlic

1 pieces 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 pieces cardamom pods seeds

1 whole clove

1/2 pieces 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

---CILANTRO-MINT SAUCE---

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.

Tandoori Chicken With Cilantro-Mint Sauce

Ingredients:

Preparation / Directions:

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