See Also: Tandoori Chicken(recipes)
Tandoori-style chicken(recipes)
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Tandoori Chicken Breast Sandwiches with Yogurt Sauce(recipes)
Tandoori chicken with black lentil sauce and herb pulao, served with rocket and mango salad(recipes)
tandoori(dictionary)
tandoori(dictionary)
Tandoori(recipes)
Scallops Tandoori(recipes)
Tandoori lamb wrap(recipes)

Tandoori Chicken (recipes)




Yield: Makes 4 servings



Ingredients:



4chicken legs, thighs and drumsticks attached (about 2-1/4 pounds)*

1tablespoon fresh lemon juice

1teaspoon yellow food coloring

1/2teaspoon red food coloring

1-1/2tablespoons ground coriander

1tablespoon paprika

1tablespoon ground cumin

2teaspoons salt

1-1/4cups plain yogurt

1tablespoon grated fresh ginger

1teaspoon minced garlic

1/4cup melted butter or vegetable oil, divided

Lemon wedges









Preparation:





1.Remove skin and excess fat from chicken; discard. Mix juice and food coloring in cup. Brush chicken with juice mixture. Mix coriander, paprika, cumin and salt in cup. Sprinkle mixture over chicken in shallow glass bowl or casserole, turning chicken and spreading spices to evenly coat.2.Mix yogurt, ginger and garlic in small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Cover; marinate in refrigerator 4 to 6 hours, turning pieces occasionally. Let chicken stand in marinade, covered, at room temperature 1 hour before cooking.3.Preheat oven to 500°F.4.Remove chicken from bowl, shaking off as much marinade as possible; discard marinade. Place chicken in single layer in greased shallow baking pan; brush chicken with 2 tablespoons butter. Bake chicken 12 minutes. Turn pieces over; brush with remaining 2 tablespoons butter. Bake about 13 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Serve immediately with lemon wedges.