5 mins
+ waiting
Ingredients for Tandoori Chicken
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Tandoori Chicken
- Remove the skins from the chicken. Make several cuts in the flesh to allow the marinade to really flavour the meat. In a casserole large enough to hold the chicken legs, mix the yogurt and tomato pureé (tomato paste), then peel and finely chop the ginger and peel and crush (shred) the garlic and add those too. Squeeze in the lemon juice and add the white wine vinegar, salt, pepper and garam masala and stir well to mix. Marinate the chicken legs in this paste for 6 hours (preferably overnight), turning them occasionally so that they are well-coated in marinade.
- Preheat the oven to moderate (Mk 4 - 350ºF - 180ºC) and bake the chicken for 45 minutes until tender (baste with the residual marinade from time-to-time). Serve hot.
MAMTHA SUNIL KUMAR'S HOT TIP:
Lime squeezed on the chicken reduces the effect of the spices if necessary.
Reviews of Tandoori Chicken
January 21 2014 Nice simple recipe for Chicken Tandoori. Sometimes these recipes are soooo complex, but was really easy and my husband really enjoyed this. Sangeetha (4 reviews) |
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