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LOCATION: Recipes >> Indian >> Tandoori 09

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Tandoori Chicken

400 ml plain yoghurt
2 tsp grated fresh ginger
4 cloves garlic
1 tsp salt
1 tsp ground cumin (jeera)
2 tsp garam massalla (basic indian mixed spice)
1 tsp chili powder
1 tsp red food colouring powder
2 tsp vegetable oil

Chop garlic and add in ginger and yoghurt. Blend till smooth. add
remaining ingreds. and mix until homogenous (nice red colour).
take about 500g chicken fillets (or whatever) and slit the surfaces
a few times. Add mixture and marinade in a fridge for 6-48 hrs.
For best results, cook at very high temperatures. Most ovens aren't
hot enough, so I usually dry fry on very high heat or grill right
at top of the grill.

I like to serve it with lettuce/onion and sprinkle with freshly
chopped coriander.

N.B. The food colouring isn't crucial. It just makes it look like
what's expected.

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