Tuesday, October 11, 2011

Tandoori Chicken

4- chicken quarters
1- tsp both- fresh ginger and garlic paste
1- lime (juice and zest)
½ - cup plain yogurt
2- tsp hot chili powder or to taste
1- tsp-coriander powder
1- tsp- black pepper powder
1- tsp ground cumin
1- tsp- garam masala
½ -tsp salt
½- tsp ghee/oil or butter

1•Make shallow diagonal slashes in the chicken pieces and keep aside.
2•Mix the all the ingredients with yoghurt and make a smooth paste.
3•Smear this paste all over the chicken pieces, making sure that it is rubbed well into the slashes and that the pieces are well coated.
cover and Refrigerate for 12-18 hours.
4•Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow it to turn brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
5•If you don't have a grill you can also broil the chicken. Preheat your oven. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear it with cooking oil. Lay the pieces on the foil and drizzle lightly with cooking oil.
6•Broil for approximately 30 minutes, then turn pieces over and bake for another 10 minutes. Test chicken to see if cooked.
7•serve with lime and chat masala if you would like.


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