Tandoori Chicken

Tandoori Chicken
Photo by www.epicurious.com

Ingredients

  • ½ cup olive oil
  • ½ cup heavy cream
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 1 tablespoon garam masala
  • 3 tablespoons tomato paste
  • 4 quartered chickens or the equivalent
  • + 6 more ingredients
    • ½ cup white vinegar
    • 1 2-inch piece ginger
    • 1 pint nonfat plain yogurt
    • 4 garlic cloves
    • ½ cup Hungarian paprika
    • 1 ½ tablespoons ground cumin

1. Mix together all the ingredients but the chicken in a large bowl. Divide the mixture between two resealable plastic bags. Make 4 or 5 deep slits in each piece of chicken and place the pieces in the bags. Coat the chicken well and marinate it overnight in the refrigerator. 2. Preheat oven to 50...

View full recipe at Epicurious

Comments

Variations on Tandoori Chicken

  • Tandoori Chicken
    • 1/4 cup fresh mint leaves
    • 1 cup plain yogurt (not low-fat; preferably Greek-style)
    • +4 other ingredients
  • Tandoori Chicken
    • 1 or 2 fresh green chiles, thinly sliced
    • 2 to 3 lb. boneless chicken thighs and breasts
    • 4 large cloves garlic
    • 1 lime, cut in wedges
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    • Dash of ground nutmeg
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon coarsely chopped peeled fresh ginger
    • 2 garlic cloves, peeled
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    • 1/4 teaspoon black pepper
    • 2 teaspoons ground coriander seeds
    • 3 garlic cloves, minced
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    • 12 skinless drumsticks
    • 1 1/2 sweet onion
    • 1 green bell peper
    • 2 tabsp grinded garlic
    • 2 tabsp grinded ginger
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  • Tandoori Chicken
    • 2 tablespoons vegetable oil
    • 1 teaspoon paprika
    • 1/2 teaspoon turmeric
    • 1 1/2 teaspoons chili powder
    • 1 8-ounce container plain low-fat yogurt
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  • 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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