Chicken Thandoori - Tandoori Chicken is a Punjabi dish dating back to the time of the Mughal Empire in India. The chicken is marinated in a yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper,
Grind onion, garlic, ginger to a paste. Squeeze out its juice and throw residue away. Clean the chicken thoroughly and make three or four shallow cuts on either side. In a large plate beat the yogurt. In to this add the coriander and cumin powder, the onion- garlic, Ginger juice, the vinegar and the juice of the Lemon, with the back of a spoon blend this mixture well to form a smooth, thin paste.
Apply into the chicken, rubbing carefully with a spoon. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken, tie its legs to the skewer and place in oven. Allow it to cook for 20 minutes until it turns golden brown colour. Just before removing it pour one spoon hot fat over the Tandoori chicken. Set it alight and sprinkle with Indian curry powder. Garnish with raw onion rings and mint leaves. Serve immediately.
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