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Tandoori Chicken
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Chicken legs about 2½
Garam Masala 2-3 teaspoons
Natural Yoghurt 3-4 tablespoon
Ginger 1 heaped tablespoon
Chilli powder ½ teaspoon
Garlic 4-5 cloves
"I use less"
says Anne!
Salt to taste

Use about 2½ boned chicken legs, skinned and cut into 2 or 3 pieces. Wash the chicken, cut 2 or 3 slits in each piece to let the marinade penetrate.

Peel and grate the ginger. Peel and cut finely (or crush) the garlic.

In a bowl mix together the garlic, ginger and the garam masala. About 3 tablespoons of natural yoghurt and 1½ teaspoons of salt. If the mixture is too thick add 1 - 2 teaspoons lemon juice. When everything is mixed well, add the chicken pieces, make sure they are completely coated.

Cover and leave to marinate, preferably over night, in the refrigerator.

Pre-heat the oven.

Arrange the chicken in a roasting pan. Brush with a little oil and bake for 30-40 minutes, at 200°C, uncovered - turning once. Bake until brown and quite dry.

from: Anne Williams (UK)

 
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Last updated by: Webmaster , 04-Jan-2005 08:30 PM
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