Tandoori Chicken 5
Serving Size : 8
Ingredients 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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