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https://www.facebook.com/suzanatrifkovicphotography Tandoori chicken is famous Indian dish, popular around the globe and originating from the northern parts of India. Word tandoori actually means oven, and this dish is oven prepared chicken, previously marinated in yogurt and spices.
Ingredients:
- 2 cloves garlic
- 1/2 teaspoon chili powder (or 2 red fresh chilies)
- salt
- tip of teaspoon ground black pepper
- 1/4 teaspoon ginger powder (or peeled finely grated thumb-size piece of fresh ginger)
- juice of 1/2 lemon
- 200 g yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- bunch of fresh coriander
- 1kg chicken drumsticks and thighs
- 1 tablespoon oil
- Take larger bowl.
- Peel cloves of garlic, chop and crush.
- Add chili powder (or chopped and crushed fresh chilies).
- Then add ginger powder or fresh ginger, salt and spices.
- Mix well to combine, add lemon juice and yogurt.
- Pieces of chicken dip in this mixture and coat well, then cover bowl with foil and marinate over night in fridge.
- When you are ready to prepare chicken, preheat the oven to 200 C.
- Chicken drizzle with oil, wrap in tin foil and place on a roasting tray.
- Let it roast for about 30-40 min.
- When time is up, remove foil and spread chicken over roasting tray for another 20-30 minutes, or better said until golden.
Cucumber raita is an excellent dip for tandoori chicken and extremely easy to make.
Ingredients:
- 1 cup yogurt
- 1 cup chopped or grated cucumber
- 1 green onion chopped
- 1 tablespoon freshly chopped cilantro
- 1/4 teaspoon mixed ground coriander and cumin
- salt
- Mix all the ingredients in a bowl
- Cover with foil
- Cool until ready to serve
Photos by Suzana Trifkovic
