"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tandoori Chicken Recipe

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This recipe for Tandoori Chicken, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Herman
Added: Saturday, December 27, 2008


8 chicken breasts
1 1/4 cup yogurt
2 tsp lime juice
2 crushed garlic
1 piece grated ginger
1-2 clove
2 tsp garam masala
2 tsp chilli powder
salt to taste
1/2 cup chopped onion
3-4 dried red chillies
2 tsp coriander seeds

Tzatziki Sauce

(8 oz) container plain yogurt
2 cucumbers - peeled, seeded and diced
2 Tbsp olive oil
1/2 lemon, juiced
1 Tbsp chopped fresh dill
3 cloves garlic, peeled
salt and pepper to taste

1. Take the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dries chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat the pan and saute the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done
6. Keep pouring oil and masala over the chicken pieces in between.

Tzatziki Sauce
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Personal Notes:
Personal Notes:
Great served with Naan bread that is a grilled pita type of bread, and tzatziki sauce which is used as dressing for gyros and Greek salads.




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