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Tandoori Chicken With Cilantro-Mint Sauce Recipe - Cooking Index

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Tandoori Chicken With Cilantro-Mint Sauce

Cuisine: Indian
Type: Chicken, Poultry
Courses: Dressings
Serves: 4 people

Recipe Ingredients

  Ingredients
2   Frying chickens - split in half
1 cup 237mlPlain yogurt
1/4 cup 59mlFresh lemon juice
  Indian Curry Paste
6   Garlic
1   Ginger - thinly sliced
4   Dried red chiles - seeded
1 teaspoon 5mlBlack peppercorns
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlCoriander seeds
1/2 teaspoon 2.5mlMustard seeds
6   Cardamom pod's seeds
1   Whole clove
1/2   Cinnamon stick
1 teaspoon 5mlSalt
1 teaspoon 5mlGround turmeric
1/2 teaspoon 2.5mlFresh grated nutmeg
1/4 teaspoon 1.3mlGround mace
1/4 cup 59mlCooking oil
  Cilantro Mint Sauce
1/2 cup 8g / 0.3ozTightly pack cilantro sprigs
1/4 cup 10g / 0.4ozMint leaves
1/4 cup 59mlWater
2 tablespoons 30mlPlain yogurt
2 teaspoons 10mlFresh lemon juice
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlGround cumin

Recipe Instructions

To make paste: Pulse garlic and ginger in processor. Toast chiles, peppercorns, cumin, coriander, mustard, cardamom, clove and cinnamon. until mustard seed pot, about 2 minutes. Grind spices to powder.

Transfer to processor, add salt, turmeric, nutmeg and mace. With motor running slowly add cooking oil and process to paste.

Transfer to small bowl and add yogurt and lemon juice, stir. Rub chicken; marinate refrigerated for 8-24 hours.

Roast at 425F, until internal temperature is 170F about 30 minutes.

To make Cilantro-Mint Sauce: Combine all ingredients in processor and blend until mixed. Serve with Chicken.

Source:
Hot Chicken - Carpenter and Sandison

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