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Antipasti - Appetizers

Tandoori Chicken

Prep Time: Minutes
Cook Time: Minutes



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 recipes.com

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