This method for cooking tandoori chicken is one that can be easily followed by most housewives. Itis economical as compared with the conventional method described above because a bigger chicken, which can be served to 2 or even 3 persons, can be cooked. Furthermore, this tandoori chicken is more juicy and fleshy.
Clean and wash the chicken. Grind onions, garlic, ginger and papaya and add
Remove the skin of the chicken and make cuts in the breast and the legs. Rub the saffron-masala paste over the surface and the cavity and insert into the cuts. Bake in a tandoor or in a moderately hot oven (350· F) for 15 to 20 minutes. After baking for 7 minutes baste the chicken 2 to 3 times with
Sprinkle roasted ground black cumin seeds, fenugreek leaves and the powdered dried green mango (amchur) ground together. If fenugreek leaves and powdered dried green mango (amchur) are not available, sprinkle
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