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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Tandoori chicken is cooked in a special tandoor (clay oven). This recipe is for the conventional oven and charcoal grill. cooking time doesnt include marinating time. Ingredients:
4 chicken quarters, skinned |
2 tablespoons lemon juice |
1/3 cup plain yogurt |
1 tablespoon garlic paste |
1 tablespoon ginger paste |
1 teaspoon ground roasted cumin seeds |
1/2 teaspoon ground cardamom |
1 teaspoon garam masala |
1 teaspoon chili powder |
1 teaspoon salt |
1 teaspoon dried mint or 1 teaspoon chopped fresh mint |
red food coloring (optional) |
ghee or butter, for basting |
Directions:
1. Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter.
2. place in a large dish and rub lemon juice all over + into cuts.
3. cover and marinate for 1 hour.
4. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well.
5. Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times.
6. Bring the CHicken to room temperature before broiling or grilling.
7. To Broil: Preheat oven to 450°F
8. Place chicken pieces in a large roasting pan, preferably on a wire rack.
9. Discard the leftover marinade.
10. Brush chicken pieces with ghee or butter.
11. Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
12. To Grill : Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
13. Turn and grill the other side for 8 minutes.
14. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
15. Transfer chicken to platter.
16. Decorate with sliced onion and tomato.
17. Serve with Naan and raita.
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