AllenOK
Executive Chef
First time I've ever made it. Here the recipe I did. The only change from the recipe is that I turned the oven to broil the last ten minutes or so of the cooking time. It came out really good! I'll have to do this again, but I think I'm going to cut down on the quantity of marinade, as I had a little to much marinade for 4 pieces of chicken.
Tandoori Chicken II
Yields: 4 servings
1 c Plain yogurt
1 medium onion, finely chopped
1 t minced gingerroot
1 t minced garlic
1 T Curry powder
1 t Salt
1 t Paprika
4 pieces chicken, skinned
In a blender, combine the yogurt, onion, gingerroot, garlic, curry, salt, and paprika. Process until it’s well-blended and smooth. Place the chicken into a small bowl or plastic baggie. Pour the marinade over and marinate in the refrigerator for several hours.
Preheat the oven to 350°F. Place the chicken into a baking dish and pour the marinade over. Bake in the oven for 30 - 45 minutes, or until the chicken is done. Serve with basmati rice or other Indian dishes.
Tandoori Chicken II
Yields: 4 servings
1 c Plain yogurt
1 medium onion, finely chopped
1 t minced gingerroot
1 t minced garlic
1 T Curry powder
1 t Salt
1 t Paprika
4 pieces chicken, skinned
In a blender, combine the yogurt, onion, gingerroot, garlic, curry, salt, and paprika. Process until it’s well-blended and smooth. Place the chicken into a small bowl or plastic baggie. Pour the marinade over and marinate in the refrigerator for several hours.
Preheat the oven to 350°F. Place the chicken into a baking dish and pour the marinade over. Bake in the oven for 30 - 45 minutes, or until the chicken is done. Serve with basmati rice or other Indian dishes.