Ingredients:
1/2 cup of homemade yogurt
1 tbsp. garlic ginger paste
1 tbsp. tandoori spice (paprika, coriander powder and cumin powder)
1/4 tsp. carom seeds
2 tbsp. fresh lime juice
2 tbsp. vegetable or olive oil
8 skinless bone-in chicken thighs
Extra oil for basting. Extra spice mix for garnish.
Procedure:
In a large bowl, combine all the ingredients and mix well to coat the chicken evenly. Cover and refrigerate for 8 hours. Heat the oven to 400°. Put on a screw and put in the clay oven or the traditional oven for about 20-25 minutes until the chicken is well cooked and the juices run clear. Take out of oven, garnish by sprinkling chaat masala on a plate with lemon, onions and mint chutney.
1/2 cup of homemade yogurt
1 tbsp. garlic ginger paste
1 tbsp. tandoori spice (paprika, coriander powder and cumin powder)
1/4 tsp. carom seeds
2 tbsp. fresh lime juice
2 tbsp. vegetable or olive oil
8 skinless bone-in chicken thighs
Extra oil for basting. Extra spice mix for garnish.
Procedure:
In a large bowl, combine all the ingredients and mix well to coat the chicken evenly. Cover and refrigerate for 8 hours. Heat the oven to 400°. Put on a screw and put in the clay oven or the traditional oven for about 20-25 minutes until the chicken is well cooked and the juices run clear. Take out of oven, garnish by sprinkling chaat masala on a plate with lemon, onions and mint chutney.
Type: Authentic Recipe
Author: Chef Singh Satbir
Restaurant: The Taj Café, 574 E Main St, Ventura, CA
Source: http://www.newspress.com/chefsonline/tajcafe.htm