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Tandoori Chicken 5 | Curry Recipes

Tandoori Chicken 5

Serving Size : 8
for prepare Tandoori Chicken 5
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 - * see note
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 5

First make the marinade. Put the
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chopped onion, garlic, ginger, and lemon juice in a blender or food processor, and blend until you have a
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smooth paste. Place the paste 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,
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make two deep slashes on each thigh. Put the chicken in the
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marinade and stir until all pieces are well coated. Cover and refrigerate for 24 hours. (A
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large sealable food storage bag is very helpful for marinating.) Remove the chicken from the marinade. Broil in the oven
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until thoroughly cooked - about 25 minutes - or cook on a grill. Serve garnished with
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thinly sliced onion rings and lemon wedges. *Garam masala is a spice mix used in many Indian recipes. It
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is available at Indian groceries, but is easy to make at home. The following recipe will make
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about 3 tablespoons of garam masala, more than is needed for the Tandoori
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Chicken. 1 tablespoon cardomon seeds (NOT whole pods) 2-inch stick of cinnamon 1 teaspoon cumin seeds
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1 teaspoon whole cloves 1 teaspoon black peppercorns 1/4 of an average-sized

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nutmeg Place all ingredients in a coffee grinder or spice grinder. Grind until spices are finely ground. This
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can also be done in a blender, though it takes a little longer to get the right consistency.

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