12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)
* Prick the chicken pieces with a fork all over.
* Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
* The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
* Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
* Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
* Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
* Cover the bowl with a lid and let it stand for 6 hours.
* If you plan to marinade for 12-15 hours, put it in the refrigerator.
* The more time it is marinated, the better it will absorb the spices and the tastier it will be.
* When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal
* Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
* Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
* Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
The Indian tandoori chicken is ready to serve, enjoy the great feasts Nice.
Monday, 1 December 2008