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  • TANDOORI CHICKEN

    1 vote
    TANDOORI CHICKEN
    Prep time:
    Cook time:
    Servings: 4
    by Ruby Densmore
    23 recipes
    		 >
    This is so easy and delicious – a favorite of mine. You can either let the chicken marinate in the sauce or cook it right away – it’s slightly better if marinated for a while but delicious no matter when you cook it. This sauce is SOOOOOO good I usually double the recipe (except for the oil and salt and use one large container of yogurt) and make extra rice.

    Ingredients

    • One whole or cut up chicken or 8 favorite chicken parts
    • Juice from one lemon
    • 2 tsp. salt
    • 1 tsp. cumin seed
    • 1 tsp. coriander seed
    • 1 tsp. crushed dried red pepper
    • 1 large onion cubed
    • 6 cloves garlic (or more)
    • 1 inch peeled fresh ginger
    • 2 tsp. turmeric
    • 1/2 C Vegetable oil
    • 1 tbsp. vinegar
    • 1 C yogurt

    Directions

    1. Rinse and dry chicken, remove all fat (I usually remove the skin as well). Make 2 diagonal cuts on thigh and leg (separate if desired for easier handling later)
    2. Put all above ingredients (except yogurt and chicken) into blender and blend until smooth. Add yogurt.
    3. Pour over chicken. Turn chicken to coat all surfaces and let marinate at least 4 hours at room temperature or overnight in refrigerator. (Actually I like this so much sometimes I do not even let it marinate, I just mix all the ingredients together and cook it as described below.)
    4. Bring chicken to room temperature to roast
    5. Place chicken in well buttered roasting pan just large enough to hold chicken
    6. Pour marinade over chicken but€“ DO NOT cover with foil or lid
    7. Place in lower third of preheated 375 oven
    8. Roast for 30 minutes basting a couple of times. Turn chicken to other side and repeat. Check for doneness.
    9. Serve with rice (your choice as to type)

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    Comments

    • Ruby Densmore
      Ruby Densmore
      That really is 1/2 cup - you could cut it to 1/4 cup but the recipe really needs the oil. I've tried to make it without the oil and although it tastes wonderful still, the sauce comes out broken. It is fine to eat but it isn't attractive enough to serve to company.

      Also, if you double the recipe as I often do for the sauce, I do not double the oil.

      Hope you enjoy.
      • Uta Blanco
        1/2 cup of oil should be 1 or 2 Tbs oil ???

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