Tandoori Chicken

Recipe look good to you?     

Tandoori Chicken Ingredients

2 sm Frying chickens	1 ts Ground coriander
2 tb Lime OR lemon juice	1/4 ts Cayenne pepper
2 ts Salt	1/4 ts Red food color (optional)
2/3 c Plain yogurt	1/8 ts Saffron
2 lg Garlic cloves, minced	GARNISH
2 ts Grated fresh ginger root	Green onions, sliced
OR 1/2 ts ground ginger	Lime or lemon wedges
1 ts Ground cumin	Radishes, sliced

Instructions for Tandoori Chicken

Two days before cooking chickens, remove and discard skin from the chickens. Pierce the chicken breasts thighs and legs several places with a fork. Place chickens in a shallow GLASS baking dish and spoon on the lime juice. Sprinkle evenly with the salt. Mix the yogurt, garlic, ginger, cumin, coriander, cayenne food color (if using) and saffron. Spread yogurt mixture evenly over chicken. Cover lightly. Refrigerate for one or two days. Soak top and bottom of 3 1/4 to 4 3/4 quart clay cooker in water about 15 minutes. Drain. Place chickens, breast sides up, in cooker, spoon any remaining marinade over chickens. Place covered cooker in cold oven. Set oven at 475 degrees F. Bake until chicken is tender and juices run clear when thigh meat is pierced. About one hour. Remove cover, bake until coating is crusty and brown, another five to ten minutes. Cut chickens in half, garnish with green onions, lime wedges. Consumers Cookbook. ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm" on Nov 08, 98

Main Ingredient: ChickenCuisine: Indian

More like this...

Tandoori Murgh (Tandoori Chicken)

Tandoori Chicken - Tandoori Murgh

Tandoori Chicken (low fat version)

Tandoori Chicken Salad with Coriander and Lime Yoghurt Dressing