Sunday, February 8, 2009

Tandoori Chicken - Traditional India n/Bangladeshi/Pakistani Dish

Tandoori Chicken
An Indian
Bangladeshi/Pakistani Dish


Tandoori Chicken is known as one of the most commonly cooked broiled/grilled chicken dish in the South Asia. It is tender and so delicious! They are usually eaten with Naan Bread or Basmati rice. I will demonstrate my own recipe for making Tandoori Chicken. I find this to be the easiest, most convenient and off course mouth watering delicious in taste. A traditional chicken tandoori making process is usually 8 hours or so including the marinating. But I am not the kind of person who likes to spend whole day cooking.
My preparation and broiling took about 4 hours. And it still tastes good!


Ingredients - Serving of four chicken legs

Plain Yogurt - 1 and 1/2 cup Tandoori Masala (Can be found in any Indian groceries) - 4 table spoons
Garlic Paste - 1 table spoon Ginger Paste - 2-3 tea spoon
Salt - as you like, I used about 2 tea spoons
Vegetable Oil - 1 tablespoon
Lemon juice (optional) - 2 teaspoons
Slices of cucumber, onion, tomato and lemon, for garnish (Optional)


Instructions:
In a bowl or pan mix the all the ingredients well except the sliced cucumber, tomato, onion and lemon
Once mixed properly without any lumps in the mixture, add the chicken legs and marinate them. Leave the chicken in a bowl with the mixture and cover with a foil paper.
Leave marinated chicken legs in the fridge for about 2 hours to 4 hours. I left it for only 2 hours. But if you like more flavor, leave it in for more hours.
To me, it really is not a big deal. 2 hours works for me just fine.

After the marination place the chicken legs in a baking dish, you can pour the remaining juice from the mixture if you like gravy.

Preheat over at 375 degree fahrenheit. Bake the marinated chicken tandoori for about 1 1/2 hour or to your liking of tenderness.

Serve with salad and Naan!

Isn't that easy!

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