Ingredients: |
Ingredients: 16 skinless chicken thighs, or 8 skinless leg quarters (for grilling, leg quarters are preferable)
1 c. plain nonfat yogurt
Juice of 2 limes or lemons
1 tbsp. peeled, pureed or finely chopped fresh ginger
1 tbsp. pureed or finely chopped garlic
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. garam masala
1 tsp. cayenne pepper, or to taste
1 1/2 tsp. salt or to taste
Few drops each red and yellow food dye (optional)
2 lemons, halved
1 onion, sliced into rings, for garnish
Lemon wedges for garnish
|
Directions: |
Directions:Rinse the chicken and pat it dry with paper towels. Cut a few long diagonal slits into each chicken piece, cutting deeply but not quite to the bone. In large bowl, stir together the yogurt, juice, ginger, garlic, coriander, cumin, garam masala, cayenne, and salt. If using food dye, mix in enough to make the mixture orange. Add the chicken, turning to coat each piece and making sure the marinade goes into all the slits. Cover and refrigerate overnight. Preheat the oven to 375º or prepare a charcoal or gas grill. Remove the chicken from the marinade and place it in a shallow baking pan lined with foil. Discard any remaining marinade. If baking, place in the oven and bake. If grilling, rub the grill grate with oil and place the chicken on the grate and cook, turning about every 10 minutes. The chicken pieces are done when the juices run clear when the chicken is pierced at the thickest point, about 45 minutes for baking, 40 minutes for grilling. Transfer the chicken to a heated platter and squeeze the lemon halves over the top. Garnish the platter with the onion rings and lemon wedges and serve.
|
Personal
Notes: |
Personal
Notes: TIPS: Authentic Tandoori Chicken is made in a special clay oven that fires at a very high temperature and seals in the juices. Grilling or baking will deliver a comparable result. If baking it is advised to finish the chicken under the broiler to obtain the slight char points that enhance the flavor of this aromatic dish. Using bone-in chicken as opposed to chicken breasts is advised as the breast meat can become dry in spite of the moisture in the yogurt marinade. Also, be certain to obtain Plain yogurt, vanilla yogurt does not provide the same result. Squeezing the lemon wedges over the cooked chicken truly releases the flavor of this dish. Makes 8 servings.
|
This recipe for Tandoori Chicken is from