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 chopped onion,
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garlic, ginger, and lemon juice in a blender or food processor, and blend until you have a smooth
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paste. Place the paste in a bowl large enough to hold the chicken. Add
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the yogurt, spices, 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
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in the oven until thoroughly cooked - about 25 minutes - or cook on a
Tandoori Chicken 5
grill. Serve garnished with thinly sliced onion rings and lemon wedges. *Garam masala is a spice mix used
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in many Indian recipes. It is available at Indian groceries, but is easy to make
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at home. The following recipe will make about 3 tablespoons of garam masala, more
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than is needed for the Tandoori Chicken. 1 tablespoon cardamom seeds (NOT whole pods) 2-inch stick of cinnamon 1
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teaspoon cumin seeds 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/4 of an average-sized nutmeg Place all ingredients
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in a coffee grinder or spice grinder. Grind until spices are finely ground. This can also be done in a
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blender, though it takes a little longer to get the right consistency.
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