|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Tip: Try tandoori chicken for more results.
1 - 10 of 11 for baked tandoori chicken
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Mix the tandoori paste and yogurt well. Marinate the chicken pieces well for ... baking pan and bake for about 45 ... coriander leaves. Serve with rice pilaf.
Mix all ingredients and marinate for 6-24 hours. Bake covered at 400°FF for a half hour. Bake uncovered another half hour.
Put the chicken into a baking ... with butter and bake, uncovered for ... freeze it, never store it more than 2 days in the refrigerator before cooking it.
Put ginger, coriander ... blend. Clean the chicken and put salt ... the oven and bake it for 35 ... the last 20 minutes. It tastes good served with salad.
Remove skin and fat from chicken. With sharp ... Remove. Preheat oven to 450 degrees. Place chicken in oven. Reduce heat to 350 degrees. Bake 50 minutes.
Chop onion coarsely ... knife, slash skinless chicken all over lightly. ... baking dish and bake at 400 degrees ... once. Broil for 1 or 2 minutes to brown.
Skin the chicken and cut it ... 15-20 minutes. Then bake in the preheated ... Preparation for this dish has to be done in the morning to be ready for dinner.
Prepare the chicken. Cut two ... and arrange them in a shallow baking tray. Bake for 20-25 minutes or until done. Serve with lime wedges and onion rings.
Skin the chicken. Cut deep ... in the refrigerator for 24 hours. Then bake them uncovered in a preheated oven at 350 degrees for 1/2 hour or until done.
This East Indian ... guests. Marinate the chicken overnight to prepare ... with foil and bake in the oven ... with lime slices. Serve with rice. Serves 4.
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