1 whole chicken, 3 to 3 1/2 pound, cut into 8 pieces and skin removed
3 tablespoons fresh lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
1/2 cup plain yogurt
2 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons cooking oil
Using a sharp knife, cut shallow incisions in the
chicken pieces at about 1/2-inch intervals.
In a large, glass dish or stainless-steel pan,
combine the lemon juice, water, salt, and
turmeric. Add the chicken pieces and turn to
coat. Let the chicken pieces marinate for 5
Meanwhile, in a small bowl, combine the yogurt,
garlic, ginger, coriander, cumin, and cayenne.
Add to the chicken and lemon mixture; turn to
coat. Let marinate for 10 minutes - overnight.
Grill the chicken over moderately high heat,
basting with oil, for 10 minutes. Turn and cook,
basting with the remaining oil, until just done,
about 10 minutes longer for the breasts, 12 for
the thighs and drumsticks.
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