Tandoori Chicken

Photo by Esperanza Doronila on Unsplash

Attempt this legitimate baked chicken that is marinated in yogurt and flavors, then, at that point, cooked on the barbecue rather than a mud broiler so you can make it at home. Present with long-grain basmati rice, barbecued veggies, broiled fresh corn, and a cucumber salad.

Fixings
2 pounds chicken, cut into pieces

1 medium lemon, squeezed

1 teaspoon salt

1 ¼ cups plain yogurt

½ medium onion, finely hacked

1 clove garlic, minced

2 teaspoons garam masala

1 teaspoon ground new ginger root

1 teaspoon cayenne pepper

1 teaspoon red food shading (Discretionary)

1 teaspoon yellow food shading (Discretionary)

2 teaspoons finely cleaved cilantro

Photo by Nathan Dumlao on Unsplash

Bearings
Accumulate all fixings.

Eliminate and dispose of skin from chicken pieces. Cut cuts into meat and spot into a shallow dish. Season chicken on the two sides with lemon squeeze and salt. Let sit for 20 minutes.

Blend yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then, at that point, mix in food shading.

Spread yogurt combination over chicken, cover, and refrigerate for 6 to 24 hours (the more extended the better).

At the point when prepared to cook, preheat an open air barbecue for medium-high intensity and softly oil the mesh. Eliminate chicken from marinade. Dispose of residual marinade.

Cook chicken on the preheated barbecue until as of now not pink and the juices run clear. A moment read thermometer embedded close to the bone ought to peruse 165 degrees F (74 degrees C).

Embellish with cilantro and lemon wedges.

Photo by Komang Gita Krishna Murti on Unsplash

Nourishment Realities
(per serving)
Calories 356
Fat 19g
Carbs 14g
Protein 36g

Enjoy 😋

Photo by Kenny Eliason on Unsplash