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Do Not Tell Indian Restaurants about this Quick Tandoori in the Oven Recipe

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This recipe for Do Not Tell Indian Restaurants about this Quick Tandoori in the Oven, by , is from RO COVID COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anuja Bajaj

Category:
Category:

Ingredients:  
Ingredients:  
Marinade (if you want to make it from home)
1 cup yogurt
Juice of 1 lime
1 clove garlic, minced
1 tbsp freshly grated ginger
1 tsp garam masala
1/2 tsp ground turmeric
salt
Pinch of cayenne pepper

Marinade (ready made)
Go to the grocery store and buy a jar of Tandoori Curry Paste

Protein
2 lb chicken legs
or
2 lb fish
or
2 lb tofu cut into X-large cubes

Directions:
Directions:
1. In a large bowl, whisk together yogurt, lime juice, garlic, ginger, garam masala, and turmeric and season with salt and cayenne
OR
1. pour your tandoori paste in a large bowl along with a ¼ cup of oil (I use Canola oil). Note: Despite what the jar says you DO NOT need to add yogurt if you prefer a dairy free option.

2. Add your meat/meatless item and toss until fully coated.

3. Using a fork, gently make little random pokes in the protein so that the tandoori can seep into it. Let it marinate in the fridge at least 2 hours.

4. Place the protein on a baking rack in a foil-lined rimmed baking sheet.. Broil (not bake) for ten minutes on each side, or until protein is charred and fully cooked.(Note: Broil times will vary – you’ll need to keep an eye on it as it cooks).

5. Take out of oven, let it sit for 10 minutes.

6. Garnish with cilantro

7. Serve with warm Naan (pita bread).

 

 

 

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