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GUIDE TO INGREDIENTS
1
4
1
/2" piece Ginger
cloves Garlic
/3 tsp Coriander Seeds
to taste Salt
/2 tsp Freshly ground pepper
Method:
1
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt
and mix well until the chicken is covered liberallywith yogurt. Use your hands. Set aside for 1
hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add
cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two
minutesuntil the onion beings to turn brown. Lower heat to medium.Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin
powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredientsfrom the frying pan.
Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25
minutesor until the chicken is tender, stirringevery 5 minutes.
Importantnote:
When chicken is cooked with a cover on the pot, it releaseswater that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if
there is too much liquid in the pot, cook uncovered until the liquid evaporates.
TANDOORI CHICKEN
(2-3 Servings)
Ingredients:
6
2
2
pieces Thawed chicken, skinned (whatever portions you like)
tsp Ground Coriander
tsp Masala (Tandoori paste is available)
to taste Red pepper powder
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