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Below are the ingridients that are required to make a appetizing Tandoori chicken:
- Provide 8 of chicken breast.
- Prepare 1 1/2 piece of ginger.
- Prepare of Small pod of garlic (whole bulb).
- Use 1 of large onion.
- Provide 285 ml of plain yoghurt.
- Take 140 ml of lemon juice.
- Use 1 tsp of chili powder.
- Take 1 tsp of cumin seeds.
- Get of Salt.
- Take 2 sticks of cinnamon.
- You need 1 of bay leaf.
- Provide 10 of cloves.
- Provide 8 of black peppercorns.
- Use 3 of cardamon seeds.
- Get of Red food colouring (optional).
- Take of Butter.
Ready with the ingridients? Here are the procedures on cooking Tandoori chicken:
- Liquidise the ginger, garlic, onion and yoghurt to a paste..
- Apply to the chicken breasts and should you wish, add a couple of drops of red colouring to bring a pink colour. Marinade over night.
- The next day, grind your cinnamon, bay leaf, cloves, peppercorns, cardamon seeds..
- Next add chili powder, cumin seeds, lemon juice into the ground spices.
- Make some shallow slits in the breast if you want to keep as whole breasts. If you don't, for say kebabs then instead of small slices, cut chicken into large pieces.
- Add your spice mix into the slits and cover with salt and butter. Or if kebabs, place chicken pieces into bowl and add spices and mix.
- Place under grill until only clear juice to ensure its fully cooked. If not, grill for longer..
- If kebabs, 200C/400F and grill again till juices are clear. Coat the chicken pieces with left over spice mix when you rotate..
- Enjoy with some chili sauce or raita etc..
This is a delicious mix for tandoori style barbecue chicken. All you need is skinless chicken, yogurt, ghee and lemon juice. The best homemade oven-baked tandoori chicken recipe ever! This authentic Tandoori chicken is tender, moist, juicy and a zillion times better than Indian buffets! This low-fat curried chicken is packed full of flavour.
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