Ingredients non vegetarian 4 servings

3/4 cup yogurt (plain) ½ cup olive oil ¼ cup vinegar 2 ozs ginger 8 cloves garlic 2 tbsp cumin powder 2 tbsp coriander powder ½ tsp cloves 2 tsp cayenne pepper 1 tsp ground black pepper 2½ tsp salt 1 whole chicken (cut in pieces)

Directions

1. Combine all ingredients (except chicken) in a blender or food processor, and liquify.
2. Slash the chicken pieces with a knife and pierce with a fork.
3. Pour sauce over chicken.
4. Marinate at least for an hour, or overnight in the refrigerator.
5. Bring to room temperature before cooking.
6. Since clay oven is not a common kitchenware, this variation of tandoori chicken is barbecued on a charcoal grill.
   If you don't want to fire up your outdoor grill, you can also broil the chicken in your kitchen oven.
   
7. Remember to baste the chicken with butter often to prevent it from drying.
8. Garnish (if desired) with slices of onion, tomato and cucumber.

Comments

Meghna

Very Good! I tried this recipe and it came out good. The only 2 things I would like to recommend is adding only 1/8 cup vinegar instead of 1/4 cup and adding 1 tbsp. tandoori masala. I would definitely be making this dish again. Thank you.

Marty schulz

The recipe looks simple enough, but how long should I cook in the oven and at what temperature? Just a little detail.

farzana

pls give me this dish in a more richer way

Tapas

One can add a little food colour or 1/2 tsh freshly ground haldi powder to the chicken to give it colour.Instead of adding mint to the chicken marinade tandoori goes well with mint chutney.

Sunita Sharma

what should go for the dessert ?Also,tell me any other tips on the recipe;like can I add -mint leaves in the mixture.