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Tandoori Chicken
Green chili, garlic, cumin, and paprika make this spicy Indian chicken dish shine.
Serves: serves 4
Ingredients:
- 4 chicken quarters, skinned
- 2 tbsp lemon juice
- 2 cloves garlic, crushed
- 1 green chili pepper, deseeded and thinly sliced
- 1-in (2.5-cm) piece fresh ginger, peeled and chopped
- 4 tbsp low-fat natural yogurt
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tbsp paprika
- 2 tbsp sunflower or grapeseed oil
- 1 red pepper, sliced iceberg lettuce leaves, shredded
- 1 lemon, quartered
Directions:
- Prick the chicken all over with a sharp fork. Put into an ovenproof dish, coat with the lemon juice, cover, and leave for half an hour.
- Put the garlic, green chili pepper, ginger, and a tablespoon of water in a blender and mix to a smooth paste.
- Stir garlic mixture into the yogurt, adding the cumin, garam masala, paprika, and oil. Mix and pour over the chicken.
- Cover and leave to marinate in a cool place for at least 4 hours, preferably overnight. Turn occasionally.
- Preheat the oven to 325°F (170°C).
- Bake the chicken, uncovered, for about an hour. Spoon the juices over the chicken from time to time, and turn halfway through.
- Serve surrounded by slices of red pepper, shredded lettuce, with lemon quarters.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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