Tandori Chicken

Name: Tandori Chicken
Ingredients: 1 medium onion, cut in 1-inch pieces; 6 cloves garlic; 2-inch piece fresh ginger, peeled and coarsely chopped; 3 Tbsp. freshly squeezed lemon juice; 1 c. plain yogurt; 1 Tbsp. ground coriander; 1 tsp. ground cumin; 1 tsp. ground turmeric; 1/4 tsp. mace; 1/4 tsp. grated nutmeg; 1/4 tsp. ground cloves; 1/4 tsp. ground cinnamon; 1/4 c. vegetable oil; salt and pepper to taste; 6 chicken legs; 3 chicken breasts, halved

16 ingredients

10 steps

Ingredients

1 medium onion, cut in 1-inch pieces
6 cloves garlic
2-inch piece fresh ginger, peeled and coarsely chopped
3 Tbsp. freshly squeezed lemon juice
1 c. plain yogurt
1 Tbsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/4 tsp. mace
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 c. vegetable oil
salt and pepper to taste
6 chicken legs
3 chicken breasts, halved

Directions

1

In blender, puree onion, garlic, ginger and lemon juice to make a paste.
2

Add yogurt and all spices; blend to combine.
3

Add oil and salt and pepper to taste; blend to combine.
4

Remove skin from chicken.
5

On breast halves, use a sharp knife to make 2 or 3 (3-inch) slits halfway to the bone.
6

With the tip of the knife, poke 2 or 3 holes to the bone in the thigh and drumstick of each chicken leg.
7

Place chicken pieces in a large, nonreactive bowl. Add yogurt mixture; mix to be sure all pieces of chicken are well coated.
8

Cover; marinate in refrigerator overnight, up to 24 hours. Starting with top side, grill chicken 7 to 8 minutes, allowing pieces to get slightly charred.
9

Turn and cook 8 minutes longer, or until the juices run clear when chicken is pierced with a knife. If using broiler, procedure and cooking time are about same.
10

Makes 6 servings.