{"id":4167,"date":"2009-04-29T23:06:22","date_gmt":"2009-04-30T03:06:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4167"},"modified":"2009-04-29T23:18:39","modified_gmt":"2009-04-30T03:18:39","slug":"tandoori-chicken-with-cilantro-sauce%e3%82%bf%e3%83%b3%e3%83%89%e3%83%aa%e3%83%bc%e3%83%81%e3%82%ad%e3%83%b3%e3%81%ae%e9%a6%99%e8%8f%9c%e3%82%bd%e3%83%bc%e3%82%b9%e6%b7%bb%e3%81%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4167&lang=en","title":{"rendered":"Tandoori Chicken with Cilantro Sauce
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Tandoori Chicken with Cilantro Sauce<\/strong>
\nLunch April 26, 2009<\/em><\/p>\n

Chicken drummies were marinated overnight in yogurt, ginger, garlic, onion, curry powder, cumin, cayenne pepper, garam masala, brown sugar, lemon juice, salt, and pepper. They were cooked in the oven for about 40minutes. They were served with cilantro sauce made with cilantro, green onion, cumin, cayenne pepper, vinegar, lemon juice, oil, water, salt, and pepper. <\/p>\n

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Tandoori Chicken with Cilantro Sauce Lunch April 26, 2009 Chicken drummies were marinated overnight in yogurt, ginger, garlic, onion, curry powder, cumin, cayenne pepper, garam masala, brown sugar, lemon juice, salt, and pepper. They were cooked in the oven for about 40minutes. They were served with cilantro sauce made with cilantro, green onion, cumin, cayenne […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-4167","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4167"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4167\/revisions"}],"predecessor-version":[{"id":4256,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4167\/revisions\/4256"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}