Tandoori Chicken from India
2 chickens ( 3 pounds each) , cut in half
2 cups coarsely chopped onion
2 green peppers, seeded and chopped
2 tomatoes, peeled and chopped
1 clove garlic, finely chopped
1 tablespoon ground Curry Powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon black pepper
1/2 cup melted butter
2 cups Chicken Stock or water
2 teaspoons salt
Preheat the oven to 375 degrees (190 deg C).
Place the chickens in a shallow baking pan, skin side up. Sprinkle with the onion, garlic, green pepper,
and tomatoes. Add salt, and spices. Pour the melted butter over the mixture.
Add the chicken stock and bake, basting
frequently. (Approximately fifty minutes.)
Serve hot, with rice.
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