Tandoori Chicken (Type I)

Ingredients:
  • 1 whole chicken 
  • 6 cloves garlic 
  • 2 x 2 inch ginger 
  • 8 cloves 
  • 2 x 2 inch cinnamon
  • 10 black peppers
  • 1 1/2 tsp. salt
  • 3 green hot chilies
  • 2 tsp. coriander leaves chopped
  • 5 Tbsp. tomato puree
  • 3 Tbsp. vegetable oil
  • 5 Tbsp. vinegar
  • 5 Tbsp. yogurt, plain
Method:
  • Skin the chicken and cut it into medium sized pieces. 
  • Grind next 8 ingredients (spices), adding very little water into a fine paste. 
  • In a saucepan mix chicken pieces with the spice paste and 1/4 cup of water and boil on high flame until water evaporates.
  • By this time, chicken would have been half cooked. 
  • Make a sauce by mixing last 4 ingredients in a wide-mouthed bowl.
  • Dip each chicken piece in the sauce and arrange in a baking tray. 
  • Pour the leftover sauce over the chicken pieces and refrigerate for 8 to 10 hours. (Rearrange the chicken pieces once during this time so that each piece would have a good coating of the sauce.) 
  • After 10 hours, remove tray from refrigerator and keep it at room temperature for 15-20 minutes. 
  • Then bake in the preheated oven at 350 degrees F. for 1/2 hour or until it is well done.

Post a Comment