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Amritsari Tandoori Chicken
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spicy and creamy chicken usually cooked in a tandoor (but this dish can also be baked/grilled)

Rochelle Gonsalves


  • 1-1/4 lbs (.6 kg). chicken pieces
  • 2 tbsp (30 ml) cream
  • 3/4 tsp (4 ml) black peppercorns
  • 1 or more green chilies (hot ones)
  • 1 tbsp (15 ml) cardamom
  • 3/4 tsp (4 ml) red chili powder
  • 1 tsp (5 ml) cloves
  • 1-1/2 tsp (7 ml) ginger
  • 6 flakes garlic
  • pinch of orange-red food colour (optional)
  • salt, to taste
  • lemon juice
  • chopped coriander leaves (optional)
  • potatoes
  • Make a few slits over the chicken pieces so that the marinade is able to penetrate well.
  • Grind the remaining ingredients to a smooth paste.
  • Rub this paste over the chicken pieces and keep aside for 1 to 2 hours.
  • Transfer the chicken pieces to an oven-proof dish, and bake in a 375 degrees (200 C.) oven for 15 minutes, or until the chicken is cooked.
  • Baste with butter in between.
  • Serve hot, sprinkling little lemon juice over the chicken.
  • Garnish with finely chopped coriander leaves (optional).
  • After putting the chicken pieces in to bake, if you realize that you have some marinade left, don't throw it away.
  • Peel and parboil some potatoes and then dice them.
  • Mix these dices with the left-over marinade and deep-fry in hot oil till crisp.
  • Serve with the Tandoori chicken.

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