This is a recipe for a "faux" Tandoori Indian-spiced Chicken. "Faux" because it is baked in a convection oven (not a Tandoor - a traditional cyclindrical clay oven used in Indian cooking, where various food are cooked including my favorite bread, Naan and Roti). Also because if you can't get your hands on real Indian spices like Masala which is used for Tandoori Chicken, you can substitute and use the ones you may already have in your cupboard - cumin, chili (or cayenne), cinnamon and Spanish paprika. Mix the following to create the Marinade:
Place chicken pieces (4 quarters) in a ziplock, coat and massage with the marinade. Let it sit in the chiller overnight (minimum of 8 hours). When ready to bake, allow the chicken to reach room temperature before placing in a pre-heated oven at 180 degrees Celcius for 40 minutes. Let it sit for 10 minutes. Serve with turmeric red rice and curried vegetables (split yellow lentils and broccoli).
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AuthorI'm Anna and I will be sharing with you my Love for Three things - Fashion, Travel and Food. I hope you find this blog enjoyable as I feature Archives
September 2017
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