Chicken tandoori #1 of 2

Chicken tandoori #1 of 2
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Chicken tandoori #1 of 2 ingredients

  • 8 Chicken legs with thighs
  • - attached
  • 1⁄3 c Lemon juice
  • 2 1⁄2 t Meat Tenderizer
  • - unseasoned, natural
  • FOR LOVELY VERMILLION COLOR
  • 1 T Red food coloring
  • 2 T Yellow food coloring
  • FOR MARINADE
  • 1 c Yogurt, plain
  • 2 large garlic cloves
  • 1 T Ginger root, fresh, chopped
  • 1 t Cumin seeds, roasted, ground*
  • 1⁄2 t Cardamom, ground
  • 1⁄2 t Red Cayenne Pepper
  • Ghee or Vegetable oil
  • - for basting

Cooking Chicken tandoori #1 of 2

1. *how to roast cumin seeds: take a small sauce pan or frying pan and heat it until moderately hot. Put in the cumin seeds and shake pan back and forth or stir until seeds turn from dark green to brown.
2. This happens very quickly.
3. Remove seeds immediately.
4. When cool, grind to a powder.
5. If this seems like a big hassle, just use powdered cumin.
6. Flavor of dish will be only slightly different from original.
7. **about ghee: ghee is clarified butter.
8. I usually use a mixture of half margarine and salad oil. Directions: Remove skin from chicken legs.
9. Prick the chicken all over with fork or thin skewer.
10. Make diagonal slashes,

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