Tandoori Chicken (04.07.09)

Tantalizing Chicken Dishes

Ingredients:

3 – 4 pounds of chicken bone-in use boneless skinless chicken breasts cubed for kabaabs

For the marinade:

¼ cup fresh lemon juice

2 large fresh garlic cloves, peeled and chopped fine

1 Tbsp fresh ginger root, peeled and chopped fine

1 tsp ground jeero

½ tsp ground elachi

½ tsp ground red chili pepper

1 tsp tandoori colouring or substitute paprika

1/3 cup yoghurt

Combine well all the ingredients for the marinade and let stand for few minutes for the flavors to combine. Be careful with the food coloring since it can stain your fingers.

Remove the skin from chicken pieces, slash each piece 2 – 4 times with a knife to create just ¼ to ½ inch deep slashes.

Add chicken to marinade and coat all the pieces. Let chicken marinade for at least a couple of hours in the refrigerator. Mix chicken during this time.

Roast chicken in oven for 35 – 45 minutes until cooked.

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