Tandoori chicken 5
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken drumsticks | |
| 2 | tablespoons | Lemon juice |
| Salt | ||
| 15 | grams | Fresh ginger, finely grated |
| 3 | Cloves garlic | |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Chilli powder |
| 2 | tablespoons | Paprika |
| Red food colouring | ||
| 1 | teaspoon | Garam masala |
| ½ | teaspoon | Ground black pepper ml yoghurt |
| 1 | Lemon, sliced | |
| 1 | small | Onion, sliced |
Directions
Skin the chicken drumsticks, wash thoroughly and dry on absorbent paper.
Slash them with a sharp pointed knife.
Rub in the lemon juice and sprinkle with salt.
Blend the ginger and garlic in a blender with 1 Tbs water, then mix with the coriander, cumin, chilli powder, paprika, red food colouring, garam masala and pepper and stir into yoghurt.
Smother the drumsticks in the spiced yoghurt and leave covered in the fridge to marinate overnight. (Impt.) Lay the drumsticks on a rack across a roasting tin and cook in the oven at 200 Celsius for approx. 45 minutes, until tender.
Sprinkle with extra salt to taste and garnish with lemon and onion slices.
Source: The Complete Indian Cookbook Compiled: Imran C. GOLD COAST....'Oz Posted to EAT-L Digest 26 October 96 Date: Mon, 28 Oct 1996 00:01:29 +1000 From: "I. Chaudhary" <imranc@...>