Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)

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    Female/26-30. Lives in Canada/Ontario/Toronto, speaks English. My interests are cooking, art, design,/writing, reading, .
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    Canada, Ontario, Toronto, English, Female, 26-30, cooking, art, design,, writing, reading, .


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  • Saturday, October 01, 2005


    This chicken made its way to the other side...

    Anyone that knows anything about Indian food, knows Tandoori Chicken! This dish, by far has to be one of the most popular and loved Indian dishes all over the world. Tradionally, Tandoori Chicken is cooked in the "tandoor", which is a clay oven. But coming back to reality in our not-so-equipped modest kitchens and lack of time, I've learn to come up with my own variations of some of my time-consuming-back-breaking favourites. And Tandoori Chicken will be no exception! Tandoori Chicken

    Ingredients: 8 pieces of chicken legs or thighs 1 cup yoghurt 1 tbsp cooking oil 1 tbsp ginger-garlic paste 1 tsp red chili powder 1 coriander powder 1 tsp garam masala Salt, to taste 1 tbsp lemon juice ½ tsp jeera powder Method: Mix all the ingredients of the marinade in a big bowl and set aside. Make two rough slits on each piece of the chicken to allow marinade to penetrate the meat. Pour marinade onto the chicken to coat and cover each piece properly.Set in the fridge for about an hour. Preheat oven to 350 and roast chicken for 20-25 minutes turning them at least once. Spicy Notes: This dish can be served as a delicious side, accompanied by great wine or tangy cocktails. It can also be turned into a hearty meal by serving it with some Dal Makhni and fresh Naan.

    Whatever way you serve it, it is a delight to taste buds!

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