Tuesday, July 17, 2012

Tandoori Chicken

Tandoori comes from the word "Tandoor" which is a cylindrical clay oven used in cooking and baking. The roasted chicken, typically marinated using yogurt and spices, is a very popular dish in India.

You can learn more about the traditional way of cooking this dish in this post by Extra Virgin Chef.

Mine is a simplified version of the recipe.


4 Chicken Legs (Deboned)

2 tsp Garlic Ginger Paste
2 tsp Lime/Lemon juice
100g Plain Yogurt
6 tsp Tandoori Chicken Masala Mix (Get this from any Indian Store)


Mix the marinade ingredient in a mixing bowl.

Pour the mixture over the chicken leg and run it into the flesh. Marinate for at least 8 hours.

Preheat the oven to 200 degrees celsius. Place the chicken on a rack in a roasting pan and brush with butter. Roast, turning once, for 25 to 30 minutes.

Serve with onion rings and green salad leaves.

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