my take on tandoori chicken
- thick yoghurt-250 gms
- red chilli paste- deseeded-50gms
- ginger and garlic paste-25 gms
- salt-to taste
- kasoori methi-1/4 tsp
- garam masala powder-pinch
- huile de moutarde-40 ml
- chat masala - pinch
- limes ,to serve alongside
- butter to baste.
mix ingredients 1-6. rub it into the chicken..marinade ideally for 24 hrs.
cook in hot tandoor, or oven.-500F…
take out halfway thro…baste w/ beurre fondue- melted butter for those , who cant remember their francais.
cook till done…serve w/ onion rings, and some green chutney….that recipe will put in later.
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