Proper Tandoori Chicken is cooked in a tandoor, a charcoal-fired
clay oven. This recipe will work in ordinary kitchens.
- 6 chicken thighs
- 1/4 cup lemon juice
- 1/2 chopped onion
- 4 cloves of garlic
- 1 T grated ginger
- 3 t coriander
- 1 T cumin
- 1 t salt
- 1/4 t paprika
- chili powder
- 1 cup yoghurt
- Skin the chicken and marinate in the refrigerator for 1/2-hour
by brushing it lightly with lemon juice.
- Process C, D, E, F, G, H and a teaspoon of lemon juice together into
a paste. Combine the paste with I, J and K and blend until smooth.
- Cover chicken with yoghurt paste and marinate for another
4-hours in the refrigerator (overnight is better.)
- Bake in an oven at 450o for 45-minutes or until
the chicken is tender.
Serve over rice.