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| Home -> [Central Asian, Chicken, Entrees, Indian, Poultry] -> [Chicken tandoori Recipe] |
Chicken tandoori
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Central Asian, Chicken, Entrees, Indian, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| tsp | Mustard powder | | 1
| | Piece ginger root, peeled | | | -chopped (2") | | 1/2
| tsp | Cumin seeds | | 1/2
| tsp | Ground coriander | | 1/2
| tsp | Turmeric | | 1
| tsp | Lemon juice | | 1/4
| tsp | Hot chili powder | | 2
| tsp | Tomato paste | | 1/3
| cup | Corn oil | | 2/3
| cup | Plain yogurt | | 8
| | Chicken drumsticks, skinned | | | Lemon twists (opt) | | | Lime twists (opt) | | | Fresh parsley sprig (opt) |
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Procedures:
| 1 | In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder. | | 2 | Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce. | | 3 | Add remaining oil and stir in yogurt. | | 4 | Prick drumsticks several times with a wooden pick and place in a shallow glass dish. | | 5 | Pour marinade over drumsticks and turn drumsticks in mixture. | | 6 | Cover and marinate in refrigerator. | | 7 | Preheat broiler. | | 8 | Arrange drumsticks in a broiler pan and cook 30-35 minutes or until cooked through, turning and basting frequently to ensure even browning and cooking. | | 9 | Garnish with lemon and lime twists and parsley sprig, if desired, and serve hot |
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