Tandoori chicken - tandoori murgh
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Inch fresh ginger root, peeled and grated | |
| 4 | Garlic cloves, peel/grated | |
| 1 | teaspoon | Cumin seed |
| ½ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Salt |
| 1 | cup | Plain yogurt |
| 4 | pounds | Chicken, in serving pieces |
| 2 | tablespoons | Veg. oil |
| ½ | teaspoon | Turmeric |
Directions
Preparation and cooking time: 2 hours for overnight marinating, plus about 1 hour
Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt.
Put the chicken pieces in a foil-lined baking pan, pour over the yogurt mixture, and use your hands to coat the meat completely. Leave the chicken to marinate for at least 2 hours, or preferably overnight.
Heat the oven to 350 F. Dribble the oil over the chicken in the baking pan, and sprinkle the chicken with turmeric. Place the pan in the oven and bake for about 1 hour, basting frequently with the oil and yogurt marinade at the bottom of the pan. Serve with hot pita bread and lentil dal.
From Ismail Merchant`s Indian Cuisine by Ismail Merchant