Tandoori Murgh Chicken Baked in Yogurt Sauce
Ingredients
- 1 teaspoon saffron threads
- 3 tablespoons heated milk
- 8 to 10 pieces of chicken (thighs and drumsticks)
- 1/2 cup fresh lemon juice
- 2 teaspoons coriander seeds
- 1-inch pieces fresh ginger root, scrapped and coarsely chopped
- 1 cup whole milk yogurt (D’Sousa uses the Stonyfield brand)
- 1/4 teaspoon cayenne pepper
- 2 tablespoons ghee (clarified butter) or canola oil
- 1 teaspoon cumin seeds
- 4 teaspoons salt
- 2 cloves of garlic, coarsely chopped
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