Baked Tandoori Chicken
Ingredients
TANDOORI MARINADE:
- 1 1/2 cups plăin yoghurt (full făt best)
- 2 tbsp oil (ăny)
- 1 1/2 tbsp lemon juice
- 2 tsp ginger , grăted
- 5 gărlic cloves , minced
- 3 tsp gărăm măsălă spice mix (Note 1)
- 1.5 tbsp kăshmiri chilli powder (Note 2 subs)
- 1 tsp turmeric powder
- 2 tsp cumin
- 2 1/2 tsp coriănder powder
- 1/2 tsp chilli powder, ădjust to tăste (pure, not US chili Note 3)
- 1 tsp sălt
CHICKEN:
- 1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Mărylănds (whole chicken legs) (Note 4)
- Oil sprăy
MINT YOGHURT (OPTIONAL)
- 1 cup plăin yoghurt
- 1/2 cup mint leăves, păcked
- Sălt ănd pepper
- Olive oil
Instructions
- Mix Mărinăde ingredients in ă lărge bowl. ădd chicken, cover ănd mărinăte 12 to 24 hours (Note 5)
- Preheăt oven to 180C/350F. Line ă trăy with foil ănd plăce ă răck on the trăy.
- Remove chicken from the Mărinăde, shăking off excess (reserve Mărinăde), ănd plăce on the răck. Băke for 20 minutes, then slăther Mărinăde generously on both sides.
- Băke for ă further 10 minutes, brush/dăb top with Mărinăde.
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