Recipe of the week
Chicken Tandoori
True tandoori is cooked in a clay oven, but I didn't have one of those! I don't have the recipe in front of me, but here's the gist. Very very good. This comes from a cookbook that my sister gave me a couple years ago (off my Amazon.com wish list), A Spoonful of Ginger.
6 0r 7 chicken legs/thighs, cut slits for marinade to penetrate! (I would recommend taking the skin off)
2 TB fresh minced ginger
2 TB fresh minced garlic
1 1/2 tsp cumin
1 tsp tumeric
1 tsp oregano
1 TB crushed red pepper
salt and pepper to taste
1 1/2 cups plain yogurt
Mix the yogurt and spices together and slather over chicken, let marinate over night. Bake @ 450 for 45 - 60 mins, until done and golden.
Yum!
True tandoori is cooked in a clay oven, but I didn't have one of those! I don't have the recipe in front of me, but here's the gist. Very very good. This comes from a cookbook that my sister gave me a couple years ago (off my Amazon.com wish list), A Spoonful of Ginger.
6 0r 7 chicken legs/thighs, cut slits for marinade to penetrate! (I would recommend taking the skin off)
2 TB fresh minced ginger
2 TB fresh minced garlic
1 1/2 tsp cumin
1 tsp tumeric
1 tsp oregano
1 TB crushed red pepper
salt and pepper to taste
1 1/2 cups plain yogurt
Mix the yogurt and spices together and slather over chicken, let marinate over night. Bake @ 450 for 45 - 60 mins, until done and golden.
Yum!
posted by KMR at 10:36 AM
2 Comments:
hmmmmmmmmmmmmm that's sounds good. How's the weather there.
bllllllllrrrrrrrrrrrrrr..
Ooh, homemade tandoori is always so awesome. I love it on shrimp too!
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