When I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist. This tandoori recipe is no exception and it turned out yummy!
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins removed
Juice from a whole lemon
1/3 cup yogurt (I used coconut milk)
Salt and pepper
2 tsp garlic powder
1 Tbsp tandoori seasonings
2. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.
3. Steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to put longer time when baking in the oven.
Remove from heat and enjoy with your favorite veggie dish. I ate mine with a side of Baked Cabbage.
I submitted this recipe to Primal Cave#3