Tandoori Chicken

Serving Size : 6
Ingredients

for prepare Tandoori Chicken

:

Amount	Measure	Ingredient - Preparation Method
1	medium	onion-crossly chopped
6	cloves	garlic-chopped
1	slice	ginger root - 1"x2"-peel and
chopped tandoori chicken
3	tablespoons	lemon juice
8	ounces	plain yogurt
1	tablespoon	ground coriander
1	tablespoon	ground turmeric
1	teaspoon	garam marsala
1/4	teaspoon	ground mace
1/4	teaspoon	ground nutmeg
1/4	teaspoon	ground cloves
1/4	teaspoon	ground cinnamon
4	tablespoons	olive oil
2	teaspoons	salt
1/4	teaspoon	freshly ground black pepper
1/2	teaspoon	cayenne pepper - (optional)
6		chicken legs
3		chicken breasts-halved
garnish tandoori chicken
1	medium	onion - sliced
2		lemons

Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam marsala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenne. Mix thoroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick. Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times. About 1 1/2 hours before serving, light charcoal. Peel onion for Garnishing and slice paper-thin. Separate rings into ice water and chill. Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on.

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