Tandoori Chicken
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

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Posted by Sheila on October 12, 1998 at 09:14:56


Part 1
3lbs Chicken skinned and cut into pieces
4 to 5 Garlic cloves
2 Teaspoons Chopped Ginger
1/2 Cup Yogurt or Sour Crea1
1 Tablespoon Ground Corriander
1 Teaspoon Ground Cummin
1/4Teaspoon Ground Tumeric
1 Teaspoon Chillie Powder(more if you like it hot)
1 Teaspoon Ground Paprika
2 Teaspoons Salt

Part 2
1/2 Stick Sweet Butter or Ghee
1/2 Teaspoon Sweet Cummin
Red colouring


Wash and remove any extra fat from the meat, pat dry and put
deep cuts on the pieces of the meat so that the spices will
get into the meat. Add salt and black pepper.

In a blender, blend the garlic and ginger with the yogurt.
Then add the rest of the Part 1 ingredients (except the salt
which is already added) to it and blend again until they are
thoroughly mixed.

Rub this paste thoroughly into the pieces of chicken and let
it marinate overnight(or 4 to 5 hours)in a covered tray in
the fridge. Bake it in a preheated oven at 375F until meat is
cooked, but not too dry.

Melt the butter or ghee,add the sweet cummin and the colouring
and mix them together.

Remove the chicken from the oven, and brush on the butter
mixture to one side of the pieces of chicken, and bake it at
400F for 5 minutes. Remove the Meat from the oven, turn the
pieces on to the other side and brush the butter mixture,
making sure that the colouring has coated each piece in its

Bake it for another 5 minutes at 400F.

Remove it immediately and serve it with rice.

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