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Poultry and Game Recipes -
Tandoori Chicken Recipe
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Poultry and Game
Recipes
-
Tandoori Chicken Recipe
Ingredients
Serve
8
Marinade:
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10
cloves
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2 teaspoons coriander seeds
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2 teaspoons cumin seeds
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seeds of 10 cardamom pods
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2 onions, chopped
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4 garlic cloves, chopped
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7 cm/3 inch piece of fresh root ginger,
chopped
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2 teaspoons
chili powder
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2 teaspoons pepper
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1 1/2 teaspoons turmeric
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350
ml/12 fl oz natural yogurt
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few drops of red food
coloring (optional)
Method:
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Score each piece of chicken several times with a
sharp knife. Place in a large non-metallic dish and
sprinkle with the lemon juice and salt.
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Rub this
mixture in well, then cover and leave in a cool
place for 1 hour. Meanwhile, prepare the marinade.
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Spread the cloves, coriander, cumin and cardamom
seeds on a baking tray and roast in a preheated
oven, 200°C (400°F), Gas Mark 6, for 10-15 minutes.
Leave to cool, then grind them coarsely in a mortar.
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Put the onions, garlic and ginger in a blender or
food processor and sprinkle with the chili powder,
pepper and turmeric.
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Add the yogurt and ground
roasted spices and strain in the lemon juice from
the chicken. Process until smooth, adding some red
food coloring, if wished.
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Place the chicken
pieces in a single layer in a large roasting pan and pour
over the marinade. Cover the pan and leave in the
refrigerator to marinate for at least 24 hours,
turning occasionally.
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Cook in a preheated oven,
200°C (400°F), Gas Mark 6, for 20 minutes and then
place under a hot grill until crisp. Serve hot or
cold.
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