Many years ago when Maria and I lived in Karachi, Pakistan, we developed a deep passion for Indian and Pakistani Food. The chicken I made for dinner tonight was not cooked in a tandoori, nor was it seasoned with the “proper” spice blend a cook wood actually use to make a traditional tandoori chicken.
Nevertheless, this dish came out of the oven smelling, tasting and looking like the best of them 🙂
All about Tandoori Chicken
All about Tandoor
Chicken, Breast and legs, cut in half
Hot sauce, preferably scotch bonnet
Butter, melted, in a spray bottle
Scallions, sliced fine, for garnish
Chili, roasted, for garnish
Cut deep slits into the chicken, about 1/2 inch apart.
Mix all seasonings with the yoghurt, rub onto chicken
and into the cut’s until well covered. Marinate overnight.
Bake in a 410 F oven until done. During baking, spray often
with the melted buter.
To serve, top with roasted chili and sprinkle with scallions