Tandoori murgh (tandoori chicken)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken;drumsticks -- |
| Breasts | ||
| Or thighs | ||
| 1 | each | Ginger -- fresh 1/2\" piece |
| 4 | eaches | Garlic cloves |
| ½ | cup | Yogurt -- plain |
| Salt -- to taste | ||
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Garam masala -- * |
| ½ | teaspoon | Coriander seeds -- ground |
| ½ | teaspoon | Cumin seeds -- ground |
| 1 | dash | Lemon juice |
Directions
* I use a blend of 1 nutmeg, 1½ tsp green cardamom pods, 4 i' cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the surface with a knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate serveral hours in refrigerate. Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6 Source:_From Bengal to Punjab: The Cuisines of India_ posted by Anne MacLellan Recipe By :