Chicken Tandoori

Chicken Tandoori
Prepare the ingredients.
Remove skin from 800-1000 grams of chicken drumstick.
Carve the meat slightly with a sharp knife.
Put 1 tablespoon of chili powder on a plate.
Add 1 tablespoon of salt.
Add juice from 1/2 lime.
Add 2 tablespoons of cooking oil.
Mix the ingredients.
Mix the spices with the meat.
Rub spices evenly over all sides of meat pieces.
Add 200-250 milliliters of plain yogurt to a bowl.
Grate 2-3 centimeters of ginger.
Grate 3-4 garlic cloves.
Add 1 tablespoon of coriander seed powder.
Add 1 tablespoon of garam masala.
Add 1-2 tablespoons of dried mint leaf.
Add 1 tablespoon of chili powder.
Add 1 teaspoon of cumin seed powder.
Add 1 teaspoon of fenugreek seeds.
Add 1 teaspoon of turmeric powder.
Add 1 tablespoon of salt.
Add juice from 1/2 lime.
Mix the ingredients.
Add 1/2 teaspoon of food coloring "red" (optional).
Add 2 tablespoons of cooking oil.
Stir briefly.
Mix the spices with the meat.
Rub spices evenly over all sides of meat pieces.
Close well.
Leave in the refrigerator 1-2 hours marinated.
Preheat the oven to 180°C.
Take chicken meat out of the fridge.
Transfer the chicken meat to the baking pan.
Push baking pan into the hot oven.
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Serve.

Description

Tandoori chicken is a popular Indian dish consisting of roasted chicken prepared with yogurt and spices. The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala.

Ingredients

800 grams chicken drumstick (800-1000 grams)
1 lemon (or lime)
200 milliliters plain yogurt (200-250 ml)
1 onions (or red onions)
2 tablespoons chili powder
2 tablespoons salt
2 ginger (2-3 cm)
3 cloves garlic (3-4 cloves)
1 tablespoon coriander seed powder
1 tablespoon garam masala
1 tablespoon dried mint leaves (1-2 tablespoons)
1 teaspoon cumin seed powder
1 teaspoon fenugreek seeds
1 teaspoon turmeric powder
1⁄2 teaspoon food coloring "red" (optional)
4 tablespoons cooking oil (4-6 tablespoons)