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Tandoori Chicken

Serves 6-8
Marinate overnight for best results

10-12 chicken drumsticks and/or thighs
1 med. onion, grated
1 inch ginger, grated
2 1/2 tsp dried minced garlic
1 tsp. coriander seeds
1 tsp. cumin seeds
1 1/2 tsp. Fleur de Sel Sea Salt
Juice of 1 lemon
1 green jalapeno, chopped (optional)
1 cup plain yogurt (plus more for serving)
4 Tbsp. Tandoori Rub
2 Tbsp. Pons Extra Virgin Olive Oil
A handful of fresh cilantro, chopped
Basmati Rice
A few Pure Spanish Saffron Threads

1. Skin the chicken and poke each piece with a fork several times. Rub salt and lemon and set aside for 10 minutes.

2. Dry roast the coriander and cumin seeds on a skillet or in oven until they turn few shades darker. Grind to a fine powder.

3. Mix together all the ingredients (except cilantro) in yogurt and marinade the chicken in it overnight or for 8-10 hours (keep refrigerated).

4. Place the marinaded chicken on a barbecue baking tray and bake at 375 degrees for 1 hour, basting with the marinade mixture frequently and turning sides after 1/2 hour. You can also cook the chicken on a outdoor grill. Sprinkle with chopped cilantro and serve with steamed Basmati Rice with Pure Spanish Saffron and some plain yogurt.

Photo courtesy of www.simply

Products suggested for this recipe:

Tandoori Rub

From $2.95

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Pure Spanish Saffron Threads
A hand picked, exquisite flavorful spice
From $10.65

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Basmati Rice

From $2.75

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Fleur de Sel de Noirmoutier
A natural complement to most items, the light crystals form a fine film on the edges of the salt ponds and float in small patches on the water.
From $5.95

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