Tandoori Chicken - Nepali Style, Mouth Watering

Tandoori Chicken Recipe , Mouth Watering Taste.

NGREDIENTS NEEDMENTS

03 Teaspoonful of Vegetable Oil

01 Teaspoonful of Coriander

01 Teaspoonful of Cumin/ Caraway

01 Teaspoonful of Turmeric

01 Teaspoon Cayenne Pepper but powder is okay

01 Tablespoon of Garam Masala

01 Tablespoon of Sweet Peprika.

01 Cup of Plain Yogurt

02 Tablespoonsful of Lemon juice

04 Cloves pieces

02 Tablespoonsful of Minced Ginger

Salt as per Taste

✓4 whole chicken Legs, Drumsticks or Thighs but make sure to be skinless, bone-in -

Procedures of Making:

1. Turn on the Gas Oven in the medium flame then heat the oil. Then pour all the spices ingredients as above in that oil (coriander, cumin, turmeric, cayenne, garam masala and paprika), stir them up gently not to burn it but hold until there is fragrance. Let cool completely after it is done.

2 Whisk spices into yogurt, add lemon juice, garlic, salt, ginger or you can blend them well in the sanitised container.

3 Cut deep slashes into chicken, coat with marinate, chill: Cut deep slashes in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marination, cover and chill for at least an hour no more than 8 hours.

4 Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners.

5 Shake off excess mixture, place chicken on hot side of grill: Take the chicken out of the mixture and shake off the excess. You want the chicken coated, but not gloppy.

6. Put the chicken pieces on the hot side of the grill and cover. Turn the chicken so it is brown

7 Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes.

8. The Discarding date for 3 days after when it is done.

Thanks

Bigyan Niece

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