Community Talk Forums Discuss travel plans, ideas, destinations, food and anything else related to India in our forums. Favorite Places Chandigarh Chennai (Madras) Delhi Goa Jaipur Mumbai (Bombay)   Favorite Food Samosas Naan Chicken Tandoori Saag Gosht Chicken Tikka Masala Gulab Jamun   Favorite Monuments Qutb Minar Red Fort Sun temple at Konark Ajanta Caves Ellora Caves

Tandoori Dishes Chicken Tandoori Seekh Kabab Chicken Tikka Boti Kabab   Chicken Tandoori   Servings 4-5 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 4 Chicken Drumsticks 4 Chicken Thighs 1 Diced onion 2 tbsp Crushed Ginger 5 cloves Crushed Garlic 2/3 cup Plain Curd 1/4 cup Lemon Juice 1/2 tsp Turmeric 1 tsp Chili Powder 1 tsp Cumin Powder 1/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 2 tsp Salt 1 tbsp Oil 1/4 tsp Garam Masala 1/4 tsp Coriander 1/4 tsp Corn Starch Preparation Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife. Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag. Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally. To cook, lift the pieces from the mariande and wipe off the excess Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through Garnish with side of lettuce, sliced onion rings and lemon.