[SIZE="3"]
Ingredients:
4 chicken quarters, skinned
- 3 tbsp. lemon juice
For marinade:
- 1/3 cup plain yogurt
-1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tsp. ground roasted cumin seeds
- 1/2 level tsp. ground cardamom
- 1 tsp. garam masala
- 1 tsp. chili powder
1 tsp. salt
- 1\2 teaspoon tandoori coloring,
- Ghee or butter for basting
Method:
1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour.
3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
To Roast in the Oven:
Preheat oven to 450
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