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Tandoori chicken: Submitted by: Martin | Date Added: 19 Apr 2008
Listed in: Poultry - volaille

To serve 4-6

12 tbsp. Tandoori mix ("Sharwood's India" is available at most English grocery stores)
12 tbsp. plain yogurt
12 tbsp. lemon juice
2,5 dl of bouillon (cube, etc.)
15 chicken upper legs skinned

Cooking Instructions

Blend first 5 ingredients into marinade. Remove all skin from chicken and make several deep cuts into the meat. Coat the chicken, rubbing it into the cuts (hands will turn a nice shade of orange). Cover and leave at least 2 to 3 hours, preferably overnight.

Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. (Makes a unique tasting chicken salad.)

Serve with lemon slices, green salad and rice. NAAN Bread (similar to Pita) is excellent on the side.

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