Tandoori chicken
Ingredients
2 pounds of chicken.
Quarter of an onion
6 to 8 cloves of garlic.
1 inch piece of ginger
4 tablespoons of butter
5 green chilies
Dry Spices
1 green cardamom
1 tablespoon cumin powder
1 tablespoon dry mango powder
1 tablespoon coriander powder
2 tablespoons of garam masala powder
4 tablespoons of lemon juice
2 tablespoons of chopped coriander leaves
2 tablespoons a mint leaves.
Few drops of red coloring (optional)
Salt to taste
Preparation
· In a blender grind together all the above ingredients into a paste (accept chicken and chaat Masala).
· Cut up the chicken into smaller sections and take the skin off of the chicken. · Marinate the chicken with the paste for at least 6 to 12 hours in the refrigerator. (This can be done a day in advance).
Method
Fire up the oven to 375°F. In the middle rack of the oven, roast or broil the chicken covered with an aluminum foil for about 30 minutes. Uncover and cook for another 30 minutes. Sprinkle chat masala on top of the chicken pieces and serve the chicken with onion rings and mint chutney.
P.S If the chicken is too runny: take the liquids out in a pan. Over a low flame reduce it down to mere table spoons then pour it over the chicken.
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