Tandoori Chicken - 5

Recipe Ingredients

1 tablespoon	15ml	Onion - peeled and chopped (medium)
6		Garlic cloves - peeled and chopped
1 1/2 oz	42g	Ginger root - peeled and chopped
3 tablespoons	45ml	Lemon juice
8 oz	227g	Nonfat plain yogurt
1 tablespoon	15ml	Coriander seed - ground
1 teaspoon	5ml	Cumin powder
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Garam masala - * see note
1/4 teaspoon	1.3ml	Mace
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Cloves - ground
1/4 teaspoon	1.3ml	Cinnamon
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Cayenne pepper - (to taste)
1 teaspoon	5ml	Red food coloring - (optional)
3 lbs	1362g / 48oz	Chicken thighs without skin

Recipe Instructions

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.

*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 cardamom 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.

Source:
An Invitation to Indian Cooking, Madhur Jaffrey

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