Chicken Tandoori Recipe 2

Chicken Tandoori Recipe 2

Ingredients:

8 pcs of chicken (legs w/ thighs attached); skinned
1/3 c of juice (lemon)
2.5 tsps of meat tenderizer (unseasoned and natural)

For the Vermillion Color:
1 Tbsp of food color (red)
2 Tbsps of food color (yellow)

For the Marinade:
1 c of yogurt (plain)
1 Tbsp of ginger (fresh); chopped up
1/2 tsp of cardamom (ground)
1 tsp of cumin (seeds); roasted and ground
2 pcs of cloves of garlic (large)
1/2 tsp of cayenne pepper (red)
Ghee (or vegetable oil); to baste

Instructions:

Prick chicken and make (diagonal) slashes, about half-inched deep and one-inch apart. Combine the food colorings; mix them well and brush onto chicken.

Place meat on a bowl and add the juice and tenderizer; rub thoroughly for two mins. Cover then marinate chicken for half an hour.

Combine yogurt, garlic, ginger, cumin, cardamom, and cayenne inside the processor; process till reduced into a smoothened sauce.

Pour onto chicken; turn and toss till coated well. Marinate it for four hrs, covered, or place inside the refrigerator overnight while turning occasionally.

>> Chicken Tandoori Recipe 2