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Рецепт TANDOORI CHICKEN
by Ruby Densmore

TANDOORI CHICKEN

This is so easy and delicious – a favorite of mine. You can either let the chicken marinate in the sauce or cook it right away – it’s slightly better if marinated for a while but delicious no matter when you cook it. This sauce is SOOOOOO good I usually double the recipe (except for the oil and salt and use one large container of yogurt) and make extra rice.

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Подготовка: Indian
Приготовление: Порций: 4

Хорошо сочетается: Rice

Ингредиенты

  • One whole or cut up chicken or 8 favorite chicken parts
  • Juice from one lemon
  • 2 tsp. salt
  • 1 tsp. cumin seed
  • 1 tsp. coriander seed
  • 1 tsp. crushed dried red pepper
  • 1 large onion cubed
  • 6 cloves garlic (or more)
  • 1 inch peeled fresh ginger
  • 2 tsp. turmeric
  • 1/2 C Vegetable oil
  • 1 tbsp. vinegar
  • 1 C yogurt

Инструкции

  1. Rinse and dry chicken, remove all fat (I usually remove the skin as well). Make 2 diagonal cuts on thigh and leg (separate if desired for easier handling later)
  2. Put all above ingredients (except yogurt and chicken) into blender and blend until smooth. Add yogurt.
  3. Pour over chicken. Turn chicken to coat all surfaces and let marinate at least 4 hours at room temperature or overnight in refrigerator. (Actually I like this so much sometimes I do not even let it marinate, I just mix all the ingredients together and cook it as described below.)
  4. Bring chicken to room temperature to roast
  5. Place chicken in well buttered roasting pan just large enough to hold chicken
  6. Pour marinade over chicken but€“ DO NOT cover with foil or lid
  7. Place in lower third of preheated 375 oven
  8. Roast for 30 minutes basting a couple of times. Turn chicken to other side and repeat. Check for doneness.
  9. Serve with rice (your choice as to type)