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Tuesday, March 3, 2015

Tandoori Chicken (marinade)

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

  • Servings: 4
  • 3 1/2 lbs skinless chicken pieces
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon red pepper
  • 1 teaspoon salt
  • 5 tablespoons plain yogurt
  • 1 tablespoon red wine vinegar
  • 2 tablespoons lemon juice (optional)
  • 4 ounces butter, melted, to be used after marination
  • 1/2 teaspoon paprika
  • 2 tablespoons cumin seeds, roasted
  • 1 lemon, sliced into wedges
  • 2 tomatoes, cut into 1/2 inch slices
  • 1 onion, thinly sliced into rings
  • 1 green pepper, seeded and sliced into strips (use chili pepper if you like)

Recipe

  • 1 place chicken in a shallow baking dish and pierce with a knife in 2-3 places on both sides of chicken.
  • 2 in a bowl, place garlic, ginger, cumin, coriander, red pepper, and salt, and blend with a spoon.
  • 3 add yogurt, vinegar and lemon juice (optional) and blend well.
  • 4 rub marinade into gashes in the chicken pieces.
  • 5 cover and refrigerate and let stand at room temperature until dish can safely be placed in the oven,.
  • 6 baste the chicken pieces with half of the melted butter, 2 oz., and bake at 350 degrees for 40 minutes.
  • 7 remove chicken from the oven and baste with the remaining 2 oz. of butter, sprinkle with paprika.
  • 8 broil or grill for 6-8 minutes, turning pieces once.
  • 9 garnish with roasted cumin seeds and place on a serving dish.
  • 10 serve atop a bed of tomato slices, onions and green peppers with lemon wedges.

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