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Main Dish > Tandoori Chicken

• 1 Chicken (#4) cut into 8 serving pieces, skinned and trimmed of visible fat.
• ¼ cup Plain Whole Milk Yogurt
• 2 tbsp. Fresh Lemon Juice
• 1 tbsp. minced Garlic
• 1 tbsp. grated Fresh Ginger
• 1 ½ tsp. Cumin
• 1 tsp. Coriander
• ½ tsp. Cayenne
• 4 Cardamom Pods, crushed
• ¼ tsp. grounded Cloves (optional)
• ¼ tsp. freshly ground Black Pepper
• 1 tbsp. Kosher Salt
• Olive Oil for brushing
• Steamed Basmati Rice for serving

Prick the flesh of the chicken all over to allow the marinade to penetrate. Place chicken in a gallon sealable plastic bag.

In a bowl, combine the Yogurt, Lemon Juice, Garlic, Ginger, Cumin, Coriander, Cayenne Pepper, Cardamom Pods, Cloves, Black Pepper and Salt. Pour marinade over the Chicken and rub in through the bag. Reseal bag and refrigerate for at least 8 hours. Remove Chicken with Marinade from bag and let stand for 30 minutes before cooking.

Preheat oven to 450°F.

Place Chicken on a rack in a roasting pan and brush chicken with olive oil. Roast turning over pieces once. Cooking time at 450ºF should be about 25-30 minutes.

When using a meat thermometer, breasts are ready at 160ºF and thighs at 170°F. Serve immediately over steamed Basmati Rice. Serves 4.

January 27, 2016 | Unregistered CommenterMark Allston