Whole Roasted Tandoori Chicken
A South Asian dish of chicken, cooking yoghurt and lemon, seasoned with cayenne and paprika and grilled.
5 ساعات و10 دقيقة · تكفي 4 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 10 دقيقة · الطهي 5 ساعات · الإجمالي 5 ساعات و10 دقيقة
- متوسط
- 1
Mix spices and lemon juice. Add yoghurt. Color with coloring to make an intense red/purple color.
- 2
Add oil. Skin the chicken and tie it up nicely. Make deep incisions all over the thighs and breasts.
- 3
Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
- 4
Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
- 5
Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
- 6
Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
- 7
Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
