Chicken tandoori(india)

Chicken tandoori(india)

Chicken tandoori(india)

Chicken tandoori(india) photo 1


  • cinnamon - 1/2 tsp
  • salt - 2 tsp
  • clove garlic - 1 item
  • tomatoes, chopped - 2 item
  • ground black pepper - 1 tsp
  • chicken bouillon cubes - 2 item
  • melted butter or margarine - 1/2 c
  • turmeric - 1 tsp
  • green peppers, chopped - 2 item
  • pieces chicken - 12 item
  • onion, diced to size of pea - 2 c
  • each: curry powder, ground dried coriander and ground cumin - 1 Tbsp
  • white rice optional - 1 pkg

How to make chicken tandoori(india):

Preheat oven to 375°. Rinse chicken pieces under cold water. Peel garlic clove and finely chop. Arrange chicken pieces skin side up in shallow baking pan. Pour butter or margarine over them. Sprinkle the chicken with the onion, garlic, green peppers, tomatoes, salt, curry powder, coriander, cumin, turmeric, cinnamon and black pepper. Dissolve 2 chicken bouillon cubes in 2 cups water. (You can also use canned chicken broth, chicken stock or water.) Add the liquid to the baking pan and place pan in preheated oven for 50 minutes. Serve on steamed rice, if desired.

Recipe categories: Chicken, Main dish, Spicy, Indian, Baking.

Chicken tandoori(india)
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chicken, chicken wings, fryer, dry sherry wine, boneless chicken breast halves, broiler or fryer, cut up, chicken cutlets, or 3 chicken breasts, boned and skinned, pieces chicken legs, thighs, breasts, broiler or fryer chicken cut up
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