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| | Chicken Tandoori
Servings:
Not Available
Time to make:
25 minutes roast
Calories per Servings:
Not Available
INGREDIENTS:
- 3 1/2 chicken
- 1/2 tsp salt
- 2 tbsp lemon juice
Marinade:
- 1 cup yogurt
- 2 tsp paprika powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp ginger powder
- 3 tsp vegetable oil
- 1 tsp salt
- 4 small cloves garlic, crushed
Garnishing:
- 3/4 tsp caraway seed
- 2 tsp lemon juice
- 3/4 drop cochineal
STEP BY STEP:
- Wash and skin chicken, discard giblets
- Mix lemon juice and salt. Rub them into chicken and leave for half an hour
- Mix paprika, cumin, coriander, ginger, salt, garlic, yogurt and oil
- Rub chicken thoroughly inside and outside with the marinade, leave it for 6-8 hours
- Set oven at 500 degrees F
- Remove the extra spices and put chicken on the middle shelf of the pre-heated oven
- Put a baking tray on the bottom shelf. Roast for 25 minutes
- Fry caraway seeds on a dry frying pan for 2-3 minutes till the aroma pop up
- Grind them on a dry kitchen table top with a rolling pin. Mix this powder with lemon juice and a few drops of red colouring
- Take out chicken. Rub it with this paste and roast it for 10 minutes more. Serve.
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