Chef's Quick Tip: Tandoori Chicken
Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.
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May 30, 2019, 2:36 PM
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Updated 2,041 days ago
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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
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