Tandoori Chicken
Tandoori Chicken
2019-12-05 16:07:42
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Ingredients
- 2 small chickens (about 750 g each) o 1 kg of thighs
- 2 tablespoons of malt vinegar or lemon juice
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons of sweet paprika
- 2 teaspoons of ground coriander
- 2 teaspoons of ground cumin
- 1 teaspoon of garam masala
- 1 tablespoon of ginger, grated fine
- 1 spoonful of garlic
- 1 teaspoon salt
- 1/3 cup of natural yogurt
- 3 tablespoons of melted ghee or oil
Instructions
- Wash chickens with cold running water. Dry them with absorbent paper.
- Mix vinegar, the chile. paprika, cilantro. cumin, the garam masala, the ginger, garlic, salt and yogurt in a large glass or ceramic fountain.
- With the scissors, remove the casing (leaving the bones of the thighs and wings) of chickens; then turn them around and flaten them. Make enough cuts on the skin and put them on a tray, bathe them well with marinade and rub them to penetrate the meat. Leave marinated well in the refrigerator for 4 hours.
- Put the chickens on a cold, lightly oiled grill. Join them with melted ghee. Tie them over medium heat for a few 20 minutes, turning them around from time to time and bathing it with the marinade that goes over. Sriva chickens on a wooden board, accompanied by breads of the nan or chapatis type, lemon and onion wedges and tomato salad.
Notes
- Prepare this dish just before serving. It is also delicious cold and can be stored in the covered refrigerator during 2 days. If you take the skin off the chicken, the flavor of the marinade spices will be able to penetrate much more into the meat.
Recipes easy to https://recetasdecocinafaciles.NET /
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