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This is taken from the Kodai Alumni news. With the recipe is this comment: In India "Tandoori" means food cooked in an earthen cylindrical coalfueled
oven. You may need to substitute a grill for the tandoor, or use a
gas or electric oven (but it will lose most of its flavor without the
tandoor). Also, marinade the chicken for at least six hours, ideally for 12
- 12 chicken drumsticks and/or breast pieces (skin removed)
- 1 C plain yoghurt (preferably) or 2 C buttermilk
- 1 1/2 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp garlic powder, freshly ground
- 1 tbsp ginger powder, freshly ground
- 1 tbsp cumin powder
- 1/2 tbsp garam masala powder
- meat tenderizer (optional)
- 2 tbsp salt (use less if tenderizer contains salt)
- (*If you like it hot and spicy, add 1 tbsp extra of all spices)
- With a fork prick the chicken pieces all over. Apply tenderizer to chicken
pieces and let stand for an hour or so.
- For the marinade:In a wide deep bowl, deep enough to hold all the chicken pieces, add theyoghurt (or buttermilk) plus one cup water.
- Add all the spices and stir to form a homogeneous mixture.
- Next add the chicken pieces to the mixture, covering completely with the paste/mixture.
- Let chicken and mixture stand in covered bowl for 6 hours. (If you plan to marinade chicken for 12-15 hours, put it in the refrigerator. The longer it marinates, the better; it will absorb the spices and the tastier it will be.)
- When you are ready to grill the chicken, apply melted butter all over to
chicken pieces with a brush or spoon and grill chicken in your normal
fashion. Turn over chicken pieces once they turn brownish-red and grill
- Sprinkle salt and lemon juice over chicken, and serve with finely sliced
onion and lemon rings.
I hope you enjoy this recipe, a favorite of the Moghul emperors of India!