Tandoori Chicken - {Ayam Tandoori}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken thighs
		Marinade
1/3 cup	78ml	Unflavored yogurt
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Chopped cilantro
1 tablespoon	15ml	Chopped green onion
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Chili garlic sauce
1/2 teaspoon	2.5ml	Turmeric powder
1/2 teaspoon	2.5ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cardamom
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Cooking
		Cooking oil - as needed
		Lime wedges - for garnish
		Mint sprigs - for garnish

Recipe Instructions

Place chicken, skin-side down, on a cutting board. With a sharp knife, cut slits 1/2 inch deep along both sides of the bone.

Combine marinade ingredients in a large bowl. Add chicken and stir to coat. Cover and refrigerate for 2 hours or up to overnight.

Lift chicken from marinade and drain briefly. Brush with oil. Arrange chicken, skin-side down, on a lightly oiled grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning and basting occasionally with oil, until meat is no longer pink when slashed near bone, about 30 minutes.

Arrange chicken on a platter and garnish with lime wedges and mint sprigs.

This recipe yields 4 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.