Recipe: Tandoori chicken (India/Pakistan)

I used my favorite curry mix from “Madras curry powder” from Merwanjee Poonjiajee & Sons, I found this at Fresh Market. The traditional Tandoori chicken requires long marinating hours in yoghurt and spices (curry/Garam Masala/ or your own mixed spices), then you would cook in Tandoori. I baked the chicken and gave a nice flavor as well. Served with white rice and some vegetables. My kids and my husband loved it. Oh! The Tandoori chicken has to be with bones. My understanding is that you wouldn’t call Tandoori chicken if you made out of chicken breast. Here are the ingredients:3 drumsticks
3 chicken wings
3 TBSP olive oil
1 TBSP yoghurt or sour cream (if you do not have yoghurt in hand)
salt, pepper
1/2 lemon juice
1/2 tsp Wocestershire sauce
1 tsp curry powder
cilantro

1. mix all ingredients, then add the chicken in the marinate. If you have the time, marinate for about minimum 6 hours in the refrigerator, covered.
2. preheat oven at 350F, then bake for about 50 minutes or so. In the middle of baking, try to turn over your pieces and continue baking, until golden brown.
3. sprinkle with cilantro.

Susana @ Delicioso y Divertido

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