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Tandoori Chicken

  • whole chicken, skinned and halved lengthwise
  • 1 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
  • 1 Tbsp. minced fresh garlic or 1 tsp.garlic powder
  • 1 tsp. chopped mint leaves (optional)
  • 3 Tbsp. vegetable or corn oil
  • 2 Tbsp. distilled vinegar
  • 2 Tbsp. plus 1 tsp. Spice 'n Flavor Tandoori Masala
  • 1 cup plain yogurt or sour cream
  • 1 Tbsp. chopped coriander (cilantro) leaves (optional)
  • 1/2 lemon, cut into 4 wedges
  • 1 onion, sliced into thin rings


With a sharp knife make several cuts on the breast, thigh and leg of each chicken half.

In a large bowl mix together ginger, garlic, mint, 2 Tbsp.
oil, vinegar and 2 Tbsp.

Spice 'n Flavor Tandoori Masala. Blend in yogurt or sour cream and salt to taste.

Immerse chicken in marinade and refrigerate, covered, 4 to 6 hours.
Preheat oven to 400 deg.

F., Lightly oil a baking tray and on it arrange chicken, breast sides up.

Cover chicken with aluminum foil and roast 20 mins.

In a small bowl mix together remaining 1 Tbsp.

oil and remaining 1 tsp.

Spice 'n Flavor Tandoori Masala.

Baste chicken with seasoned oil, reduce the heat to 300 deg.

F., and roast chicken, uncovered, 10 to 15 mins.more, or until tender.

Arrange chicken on a serving dish and garnish with coriander leaves, lemon wedges and onion rings.

Serve hot as appetizer, as a main course with salad, rice (steamed or pilaf), Indian
naan bread or pita bread, or boiled or steamed vegetables


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