Tandori Chicken is a famous throughout South Asia. It traces its origin from Punjab, India. Also spelled as Tandoori Chicken or Tanduri Chicken.
INGREDIENTS:
- 12 pieces of chicken drum sticks or thighs
- ½ cup Tandoori chicken powder/ Masala (can be found in Indian Grocery stores)
- ½ cup plain yogurt
- 2 lemon
- 1 Onion
- 1 Green onion
- 1 red bell-pepper (optional)
- aluminum tray or foil
- Salt to taste
PREPARATION:
- Skin the chicken pieces and make 3-4 deep cuts on each one of them.
- Mix yogurt, tandoori powder, mustard oil and salt as required and make a paste.
- Mix the paste with chicken pieces and leave it for at least 6 hours.
- After marinating is done, arrange pieces in tray, cover with foil bake at 350 F for about 20 minutes.
- Reduce heat to 250 F, then bake and broil alternately in 30 min. cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the chicken pieces before putting them back in.
- If there is too much water inside, drain the water.
- If the chicken pieces look too dry, sprinkle some water mixed with lime juice.
- After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2-3 minutes( just to get them look crisp and dry.)
- You can add a garnishing of stir-fried onions and bell-peppers and lime juice on the chicken before serving. It should be served hot.
