Making Tandoori chicken isn't difficult, finding a tandoor is. As much as I like tandoori, I am not about to keep a tandoor around. Here I turn the oven onto 500℉ and bake it convected--as hot as I can get me old electric oven to do. The chicken legs are marinated over night with coriander seeds, black mustard seeds, cardamom seeds, cumin, cloves, garlic, ginger, onion, lime juice, cinnamon, red chili powder, green chili, salt, black pepper, turmeric and yogurt. It does not have the special flavour imparted by the tandoor oven but still tastes very good.
Posts
No comments:
Post a Comment