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Tandoori-Style Chicken Recipe

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This recipe for Tandoori-Style Chicken, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 1082 -- Denise Tilton
Added: Friday, March 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. - chicken pieces
1 tsp. - salt
juice of 1 lemon
1 c. - plain yogurt
medium - onion, quartered
1 - clove garlic
inch cube - fresh ginger, peeled & quartered
fresh hot green chili, roughly sliced, to taste
2 tsp. - garam masala*
3 T. - yellow liquid food coloring
tsp. - red liquid food coloring

Directions:
Directions:
Remove skin from chicken and cut breasts, if used, in half. Cut two long slits in each piece of chicken. Spread chicken pieces onto a platter and sprinkle the salt and lemon juice onto the pieces, rubbing into the slits, turn and repeat on other side of chicken. Combine the yogurt, onion, garlic, ginger, chili, and garam masala in a food processor and blend until you have a smooth paste. Mix food colorings. Brush the chicken pieces on both sides with the food coloring and place into a glass bowl. Pour the yogurt mixture over the chicken, cover and refrigerate for 6 to 24 hours (the longer the better). Preheat the oven to its maximum temperature. Take chicken pieces from the bowl and shake off the excess yogurt mixture. Arrange chicken on a shallow baking pan and bake for 20 to 25 minutes. Serve with rice and an Indian green bean or cauliflower dish.

Personal Notes:
Personal Notes:
*Garam masala is available at Woodman's in Kenosha. It is best to make it fresh yourself and you can find the instructions for that on the Internet.

 

 

 

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