Simple Way to Tandoori Chicken Flatbread Recipe

Tandoori Chicken I

Curry toasted chickpeas and cilantro to top it all off!

Recipe Summary Tandoori Chicken I

This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice.

Ingredients | Tandoori Chicken Flatbread Recipe

1 (2 to 3 pound) chicken, skinned and quartered

2 tablespoons lemon juice

1 teaspoon salt

4 teaspoons ground allspice

2 tablespoons plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 tablespoons distilled white vinegar

Directions

Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.

Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.

Preheat oven to 350 degrees F (175 degrees C).

Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Info | Tandoori Chicken Flatbread Recipe

prep: 20 mins cook: 1 hr additional: 8 hrs total: 9 hrs 20 mins Servings: 4 Yield: 4 servings

TAG : Tandoori Chicken I

World Cuisine Recipes, Asian, Indian,