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| Tandoori Chicken I |
This recipe changed into from my sister, Paula, who lived in northern England together with her English husband. Indian meals and 'takeaways' are very famous there. I serve this dish with rice and a spinach salad with tomato wedges, tough boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide lots of sauce to head over the rice.
Ingredients :
- 1 (2 to three pound) chicken, skinned and quartered
- 2 tablespoons lemon juice
- 1 teaspoon salt
- four teaspoons ground allspice
- 2 tablespoons undeniable yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons distilled white vinegar
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 9H20M |
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Notes :
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