Chef's Quick Tip: Tandoori Chicken

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Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.

Tandoori Chicken

Ingredients

1 pound drumsticks:

Half cup yogurt

2 tablespoons ginger garlic paste

A teaspoon each of garam masala, corander pouder, cumin powder

3 tablespoons of lemon juice or white vinegar

Salt to taste

Chilli powder to taste if you want it spicy

2 tablespoons of oil

If you dont have ginger garlic paste, you could use ginger powder and garlic powder, a teaspoon each.

Put a few cuts in the meat and marinate for at least an hour. Overnight is better.

Cook at 350 in a pre heated oven for 25 to 30 minutes, or when the chicken is ready. Put under the broiler to finish, for a couple of minutes for an extra crunch.

Contact 

Chef Pinky Kaur

Saffron Indian Cuisine

333 Westport Ave, Norwalk, CT

www.Saffronnorwalk.com

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