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Tandoori Marinade Recipe

Ingredients

How to make it

  • I usually use leg quarters because I marinate overnight. Remove the skin and cut a few deep slashes in the meat to allow the marinade to penetrate.
  • I feed a family of 6 so this might make more than you need but here is a basic tandoori marinade. If you are short a spice or so - try it anyway. There is no right or wrong way to do it.
  • if the kids aren't eating it I add red chili powder because I like it spicy but if they are, I use paprika instead.
  • red food coloring - if you insist on really red chicken...lol - ok to omit if you don't give a rip
  • Mix marinade, pour over chicken in a GLASS baking dish and seal tightly with saran wrap. Refrigerate overnight turning or shaking at least once to ensure it stays coated with the marinade. Should be easy though because the marinade is thick.
  • You can cook this on the grill but I always do mine in the oven. I use a stonewear pan because I like to cook it fairly dry. Try to use fresh ingredients - real lemons instead of lemon juice, fresh ginger instead of powder, etc... Bake at about 450 until done to your liking. I like it slightly browned around the edges. You may want to drizzle a wee bit of butter on it when it is more than half way cooked but you don't need to - it tastes fine without.

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The Cook

choclytcandy Dallas, Dallas

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