1 medium onion; peeled and chopped
6 garlic cloves; peeled and chopped
1 1/2 oz ginger root; peeled and chopped
3 tablespoon lemon juice
8 ounces n on-fat yogurt
1 tablespoon coriander seed; ground
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon garam masala*
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon cloves, ground
1/4 teaspoon cinnamon
2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper; (to taste)
1 teaspoon red food coloring; (optional)
3 lb chicken thighs without skin
Directions: How to Cook Tandoori Chicken 2
First make the marinade. Put the chopped onion, garlic, ginger, and lemon juice in a blender or food processor, and blend until you have a smooth paste.
Place the paste in a bowl large enough to hold the chicken. Add the yogurt, spices, and food coloring. Mix well.
Remove the skin from the chicken. With a sharp knife, make two deep slashes on each thigh. Put the chicken in the marinade and stir until all pieces are well coated. Cover and refrigerate for 24 hours. (A large sealable food storage bag is very helpful for marinating.)
Remove the chicken from the marinade. Broil in the oven until thoroughly cooked -- about 25 minutes -- or cook on a grill.
Serve garnished with thinly sliced onion rings and lemon wedges.
Per serving: 193.4 calories, 5.7 g. fat, CFF 27.0% *Garam masala is a spice mix used in many Indian recipes. It is available at Indian groceries, but is easy to make at home. The following recipe will make about 3 tablespoons of garam masala, more than is needed for the Tandoori Chicken..
1 tablespoon cardomon seeds (NOT whole pods) 2-inch stick of cinnamon 1 teaspoon cumin seeds 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/4 of an average-sized nutmeg
Place all ingredients in a coffee grinder or spice grinder. Grind until spices are finely ground. This can also be done in a blender, though it takes a little longer to get the right consistency. Recipe By : Madhur Jaffrey _An Invitation to Indian Cooking_
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