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COCONUT TANDORRI CHICKEN You will find Tandorri served at most Indian restaurants. Traditionally this dish is baked in red clay pots, hence the red color. You may bake it in your oven in an ovenproof dish and add tomato paste or red food coloring to the dish for the color. The chicken marinated in yogurt gives this dish an out of this world flavor. You may be able to find Masala and Garam Masala spice mix at specialty food stores or you can make our easy American version below.
Rub the chicken pieces with salt and lime juice. Keep it aside. Blend the chopped onion, ginger, yogurt, tomato paste, salt, tandoori masala and garam masala together and make it into a smooth paste. Place the chicken pieces in a glass tray and pour the ground paste over them. Let it marinate in the refrigerator for about 5-6 hrs (preferably overnight). Then drain the excess marinade. Preheat the oven to 400°F. Arrange the marinated chicken pieces in an ovenproof shallow pan, top lightly with the coconut and bake for about 30 minutes or until browned. Serve hot and garnish with fresh cilantro. *Tandorri Masala Red chili powder (cayenne)- 1 tablespoon *Garam Masala Cardamon powder- 2 tablespoons
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