Tuesday, May 3, 2011

Tandoori Chicken

The chicken is marinated in curd/yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbeque grill.  I did mine on a broiler. 
After marinating, I realized that I did not have any red food coloring, 


5 whole legs, make couple of slits on the thigh and drumstick
2 tbsp ginger garlic paste
1/4 cup yogurt
1 tbsp lemon juice
2 tbsp tandoori masala or more depending on the spice
1/2 tsp chili powder 
red food color, few drop 
lemon and onion for garnish


Clean chicken, make slits and set aside.
Mix the marinate ingredients and rub over the chicken pieces. Cover with a plastic wrap and refrigerate for at least 4 hours or overnight.
Cook either in a barbeque grill or broil.
Serve with raita, sliced lemon or lime, onions and pita bread.

1 comment:

  1. they still look delicious without the red!