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Serves: 2-3
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Tandoori Chicken Ingredients:
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- 6 chicken drumsticks
- 1/2 cup plain yogurt
- 1/2 tsp salt
- 1 tablespoon fresh lemon juice
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- 1 tablespoon Nirmala's Kitchen Tandoori Masala
- 1 tablespoon freshly grated ginger
- 1 tablespoon garlic, crushed
- Melted butter or ghee to base
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Tandoori Chicken Directions:
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- Score the drumsticks twice on each side with a sharp knife.
- Prepare the marinate by combining all ingredients except the butter or ghee.
- Rub the marinate well into the chicken. Cover and refrigerate for 4-6 hours or overnight.
- Preheat the oven to maximum heat. Put chicken on a wire rack in a baking dish and baste with a little butter or ghee.
- Cook for about 12 minutes. Turn chicken over and base again with butter or ghee, cook for another 12 minutes, or until cooked through.
- Serve with Mint, Mango & Cilantro Chutney
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Mint, Mango and Cilantro Chutney Ingredients:
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- 2 cups ripen mango, diced
- 1/2 cup fresh mint, julienne
- 1/2 cup freshly cilantro, finely chopped
- 1 small tomato, finely chopped
- 1 tsp sugar
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- Salt to taste
- 2 fresh green chilies, chopped
- 1 cloves garlic, minced
- 1 tsp fresh lime or lemon juice
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Mint, Mango and Cilantro Chutney Directions:
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- Combine all the ingredients in a bowl and mix well.
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