INDIAN

TANDOORI CHICKEN

INGREDIENTS

10 Chicken drumsticks, skinned and washed

1 ½ cup yogurt

1 tbsp. crushed garlic

1 tbsp. crushed ginger

¼ cup finely chopped or ground cilantro (can use more if desired)

½ tsp. (or to taste) paprika

1 tbsp. Tandoori Masala (available at Indian Grocery stores)

1 tbsp. Garam Masala (available at Indian Grocery stores)

1 tbsp. crushed almonds

1 tbsp. lemon juice

Salt to taste

Onions, Bell peppers and lemons for garnish

HOW TO

Make deep cuts in chicken and place in a 9” x 13” baking dish.

In a small bowl, combine yogurt and the next 10 ingredients. Mix well.

Spoon the yogurt mixture (marinade) over the chicken, coating well on all sides.

Cover the chicken lightly and marinate for 6 to 8 hours in the refrigerator.

Pre-heat oven to 400 degrees Fahrenheit.

Place the marinated chicken on the middle rack of oven and bake for 15 minutes. Turn the chicken pieces and drain some of the liquid. Continue baking for an additional 15 minutes or until tender. If the chicken seems to dry out, cover lightly with aluminum foil.

Once done, remove from oven and serve on a platter with lemon wedges and sauteed onions and bell peppers. ENJOY