Tandoori Chicken

Yield: 6-8 Servings

1 Onion, chopped
6 cloves Garlic, chopped
2 Tbsp Ginger, chopped
3 Tbsp Lemon juice
1 cup Plain yogurt
1 Tbsp Coriander, ground
1 tsp Cumin, ground
1 tsp Turmeric, ground
1 tsp Garam masala (Curry Powder)
1/4 tsp Mace, ground
1/4 tsp Nutmeg, ground
1/4 tsp Cinnamon, ground
1/4 tsp Cloves, ground
4 Tbsp Canola oil
2 tsp Salt
1/4 tsp Pepper
1/4 tsp Cayenne pepper
1/2 tsp Indian food color powder or paprika
6 Chicken legs
3 Chicken breasts, halved

To make marinade, place onions, garlic, ginger, and lemon juice into a blender and blend to a smooth paste. Put this mixture in a large bowl and thoroughly mix in all the other ingredients. Make three diagonal scores in each piece of chicken (you can leave the skin on or remove it). Then place the chicken in the marinade and mix to cover completely. Cover and place in refrigerator for 24 hours.

Grill the chicken, basting with the marinade as it cooks. Grill till fully cooked through (about 158 F).

Serve with lemon wedges and naan (Indian Bread).

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