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Indian Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: https://www.directaccessrecipes.com/index.jsp?recId=220
| 1/2 teaspoon | black pepper, powder |
| 1/4 teaspoon | cardamom, powder |
| 6 | chicken legs |
| 2 tablespoons | garlic paste |
| 2 tablespoons | ginger paste |
| 2 tablespoons gram | flour,, (besan) |
| 1/4 teaspoon | nutmeg, powder |
| salt to taste | |
| 1/4 cup | yoghurt |
| 5 tablespoons | vegetable oil |
| 1/4 teaspoon | turmeric powder |
| 4 tablespoons | lime juice |
| 1/2 teaspoon | red chili powder |
| 1/2 teaspoon | cumin powder |
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 pieces in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 4 hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka (pieces) for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.
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