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Tandoori Chicken recipe, Chef Ali Hassan

The beautiful orange/red hue that you see on Tandoori Chicken used to come from a paste made exclusively from Red Kashmiri Chilies. Because I have respect for my (and your) face, I’ve decided to not go with that original recipe from decades ago, but instead add a little Tandoori Masala for colour. You could simply add red or orange food colouring if you don’t have the Masala available.


Ingredients
◾8 chicken legs or thighs, skin on*
◾1/4 large onion*
◾5-6 garlic cloves
◾1 2″ by 1″ thick knob of ginger, peeled and sliced
◾10 sprigs (including stems) of fresh coriander
◾1 lime or lemon (or 1/2 of each)
◾1 tbsp of tandoori paste or 1 tsp of tandoori masala powder (for colour)
◾4 tbsp of yogurt
◾1 tbsp ground coriander
◾1 tsp ground cumin
◾1/2 tsp of chili powder
◾1/2 tsp of turmeric
◾1/2 tsp sea salt


Read more http://blandisboring.com/tandoori-chicken-recipe/

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