Re: tandoori chicken
Oh yes!!!! Its one of my faves!! This recipe comes out really great
2 lb chicken pieces, skinned (legs and breasts work best)
1 tsp salt
1 juicy lemon
1 3/4 cups plain yogurt
1/2 medium onion, peeled and quartered
1 clove peeled garlic
3/4 inch cube of fresh ginger, peeled and quartered
1/2 fresh hot green chili, roughly sliced
2 tsp garam masala
3 tbsp yellow food color mixed with
1/2 to 1 1/2 tso red food color (optional)
wedges of lime for garnish
Cut each leg into two pieces and each breast into 4 pieces. Cut two long slits on each side of each part of the legs. CCut similar slits on breast pieces. Slits should never start at an edge and they should be deep enough to reach the bone.
Spread chicken out on one or two platters. Sprinkle half the salt and squeeze half the lemon over them. Lightly rub the salt and juice into the slits. Turn chicken over and use the rest of the salt and lemon on that side. Set aside for 20 minutes.
Combine yogurt, onion, garlic, ginger, chili, and garam masala in a blender. Blend until it becomes a smooth paste. Empty the paste into a strainer and push the mixture thru into a large ceramic bowl.
Brush chicken with food color and then put them into the bowl with the marinade. Add the salt/lemon juices from the platters. Mix well, making sure the marinade goes into all of the slits in the chicken parts. Cover and refrigerate for 6 to 24 hours (the longer the better)
Preheat oven to maximum temperature. Take chicken out, shake off as much extra marinade as possible and arrange pieces in a single layer. Bake for 20 to 25 min. or until just done. Serve on a bed of lettuce and garnish with wedges of lime.