Tandoori Chicken


2 2 1/2 to 3 pound broiler-fryer chickens

2 tablespoons lemon juice

1 1/2 teaspoons salt

2 tablespoons boiling water

1 teaspoon thread saffron, crushed

1 cup plain yogurt

2 tablespoons boiling water

3 cloves garlic, minced

2 tablespoons finely chopped gingerroot

2 tablespoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1/2 teaspoon cayenne

1/2 teaspoon red food coloring

2 tablespoons butter or margarine, melted

Green pepper rings

Onion rings




Skin chickens. Pat cavities and outside surfaces dry with paper toweling. Cut deep slits in chickens (step 1). Combine lemon juice and salt; rub over chickens, pressing mixture into slits.

In a small bowl pour boiling water over crushed saffron; let stand for 10 minutes. For marinade, combine yogurt, gingerroot, garlic, cumin, coriander, paprika, cayenne, and food coloring; mix well. Olace each chicken in a mixing bowl. Drizzle half of the saffron water over each chicken. Rub half of the other marinade over eeach chicken (step 2). Cover and marinate chickens in the refrigerator for 24 hours.

Place chickens on rack in shallow roasting pan. Brush with melted butter or margarine. Roast, uncovered, in 400 degree oven for 15 minutes. Reduce temperature to 350 degree, roast about 1 hour more till tender. Garnish with green pepper rings and onion rings.


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