Tandoori Chicken With Cilantro-Mint Sauce

Recipe Ingredients

		Ingredients
2		Frying chickens - split in half
1 cup	237ml	Plain yogurt
1/4 cup	59ml	Fresh lemon juice
		Indian Curry Paste
6		Garlic
1		Ginger - thinly sliced
4		Dried red chiles - seeded
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1/2 teaspoon	2.5ml	Mustard seeds
6		Cardamom pod's seeds
1		Whole clove
1/2		Cinnamon stick
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Fresh grated nutmeg
1/4 teaspoon	1.3ml	Ground mace
1/4 cup	59ml	Cooking oil
		Cilantro Mint Sauce
1/2 cup	8g / 0.3oz	Tightly pack cilantro sprigs
1/4 cup	10g / 0.4oz	Mint leaves
1/4 cup	59ml	Water
2 tablespoons	30ml	Plain yogurt
2 teaspoons	10ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cumin

Recipe Instructions

To make paste: Pulse garlic and ginger in processor. Toast chiles, peppercorns, cumin, coriander, mustard, cardamom, clove and cinnamon. until mustard seed pot, about 2 minutes. Grind spices to powder.

Transfer to processor, add salt, turmeric, nutmeg and mace. With motor running slowly add cooking oil and process to paste.

Transfer to small bowl and add yogurt and lemon juice, stir. Rub chicken; marinate refrigerated for 8-24 hours.

Roast at 425F, until internal temperature is 170F about 30 minutes.

To make Cilantro-Mint Sauce: Combine all ingredients in processor and blend until mixed. Serve with Chicken.

Source:
Hot Chicken - Carpenter and Sandison

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