Tandoori Chicken

Tandoori Chicken


  • 1 1/4 oz. fresh ginger (adrak)
  • 2 oz.s fresh garlic (lasan) (about 20 cloves)
  • 2 1/2 inch fresh green chili (hari mirch)
  • 4 tbsp. freshly ground coriander seeds (dhania)
  • 3 teaspoons freshly ground black cumin seeds (kala jeera)
  • 5 tbsp. lime juice
  • 3 tbsp. vinegar
  • 1 1/2 teaspoon salt, or to taste
  • 1 to 2 tsp. red chili powder (lal mirch)
  • 1/2 cup yogurt
  • 2 tbsp. vegetable oil
  • red color (optional)
  • ghee (clarified butter), for basting


Masala for marinade for 5 lb. roasting chicken:. Skin chicken. Make a few slashes in each area, and deep holes with skewer. Grind ginger, garlic, green chili, coriander and black cumin well. Blenderize or mix in lime juice, vinegar, salt, red chili powder, yogurt and vegetable oil until smooth. Add red color till marinade turns a deep pink. Rub marinade on chicken outside and inside. Marinate for 24 hours or at least overnight. Bake at 350 F for 15-20 min/lb, or according to directions on chicken. Chicken tends to dry out while cooking, so cover loosely with foil for the first 2/3 of the cooking time. Cook uncovered for the remaining 1/3 time, basting frequently with ghee. Cover legs, wings, etc. in foil if they dry out too much. Serve with lemon and thinly sliced onions. NOTES: Black cumin: Available at Indian stores. Best substitute, regular cumin. Red chili powder: Not to be confused with Mexican chili powder. Best substitute, ground red cayenne pepper. Ghee: Clarified butter. Make from butter or buy from an Indian store. Best substitute, your favorite cooking oil. Roast cumin and coriander seeds before grinding.

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