Tandoori Chicken
Ingredients
- 6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 tablespoons vindaloo paste (preferably Patak's brand)
- ¼ cup fresh mint leaves
- 1 cup plain yogurt (not low-fat; preferably Greek-style)
- ¼ cup fresh cilantro
Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil. Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging the...
Variations on Tandoori Chicken
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- 1 or 2 fresh green chiles, thinly sliced
- 1/4 cup melted butter or olive oil
- 1/2 mild onion, thinly sliced
- 1 lime, cut in wedges
- +10 other ingredients
-
- 1/2 cup heavy cream
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 tablespoon garam masala
- 1 2-inch piece ginger
- 3 tablespoons tomato paste
- +6 other ingredients
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- Cooking spray
- Dash of ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon ground coriander seeds
- +7 other ingredients
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- 3 tablespoons lemon juice
- 2 teaspoons ground coriander seeds
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground red pepper
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-
Tandoori Chicken
- 12 skinless drumsticks
- 1 1/2 sweet onion
- 1 green bell peper
- 2 tabsp grinded garlic
- 2 tabsp grinded ginger
- +10 other ingredients
-
Tandoori Chicken
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 3 1/4-pound chicken, cut into 8 pieces
- 1/4 cup fresh lemon juice
- +6 other ingredients
-
Tandoori Chicken
- Salt and pepper to taste
- 6 (5-ounce) boneless chicken breasts
- 1 T cayenne pepper
- 1 t coriander
- 1 t garam masala
- 1 t cumin
- 1 t cumin
- 1 t turmeric
- +6 other ingredients
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