Tandoori Chicken Madhur Jaffrey
Serving Size : 8
Ingredients for prepare Tandoori Chicken Madhur Jaffrey
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | medium | onion - peeled and chopped |
| 6 | | garlic cloves - peeled and chopped |
| 1 1/2 | ounces | ginger root - peeled and chopped |
| 3 | tablespoons | lemon juice |
| 8 | ounces | nonfat plain yogurt |
| 1 | tablespoon | coriander seed - ground |
| 1 | teaspoon | cumin powder |
| 1 | teaspoon | turmeric |
| 1 | teaspoon | garam masala |
| 1/4 | teaspoon | mace |
| 1/4 | teaspoon | nutmeg |
| 1/4 | teaspoon | cloves - ground |
| 1/4 | teaspoon | cinnamon |
| 2 | teaspoons | salt |
| 1/4 | teaspoon | black pepper |
| 1/4 | teaspoon | cayenne pepper - (to taste) |
| 1 | teaspoon | red food coloring - (optional) |
| 3 | pounds | chicken thighs without skin |
recipe Tandoori Chicken Madhur Jaffrey
First make the marinade. Put the chopped onion, garlic, ginger, and lemon juice
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in a blender or food processor, and blend until you have a smooth paste. Place the paste
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in a bowl large enough to hold the chicken. Add the yogurt, spices,
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and food coloring. Mix well. Remove the skin from the chicken. With a sharp knife, make two deep slashes
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on each thigh. Put the chicken in the marinade and stir until all pieces are well coated. Cover and
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refrigerate for 24 hours. (A large sealable food storage bag is very helpful for
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marinating.) Remove the chicken from the marinade. Broil in the oven until thoroughly cooked
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- about 25 minutes - or cook on a grill. Serve garnished with thinly sliced onion rings and
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lemon wedges.
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