2 lb chicken pieces
3/4 small onion
1/3 cup tomato sauce
1/3 cup nonfat plain yogurt
3/4 teaspoon fresh ginger; chopped
2 garlic cloves
1 1/4 teaspoon coriander
1/4 teaspoon cayenne pepper; (optional)
1 1/4 whole cloves
3/4 teaspoon cumin seeds
2 3/4 cardamom pods
3/4 teaspoon salt
3/4 teaspoon garam masala
1/8 teaspoon red food coloring
Directions: How to Cook Barbecued Chicken (Tandoori Murgh)
=46rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D.
Prep: 15 min, Marinate: 4:00, Cook: 45 min.
Remove the skin and all visible fat from the chicken pieces. (I often have the butcher skin the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside. Cut onion into 4-5 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours. Preheat oven to 400øF. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color. Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.
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