Tandoori Style Chicken (Northern India)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken; to 3 lb - cut in serving piece
4 teaspoons	20ml	White vinegar
		Salt
4 teaspoons	20ml	Lemon juice
3		Peeled - fresh ginger
2		Onions (medium)
1		Fresh garlic
1 lb	454g / 16oz	Plain yogurt
1 teaspoon	5ml	Red pepper
2 teaspoons	10ml	Garam masala
1 teaspoon	5ml	Black pepper
2 tablespoons	30ml	Butter or margarine

Recipe Instructions

Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture.

Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room temperature before grilling or baking at 350 F. for 40 minutes. Use melted margarine to drizzle over chicken as it cooks. Serve on a bed of rice.

The marinade can be used again.

Source:
Old clipping - 1974

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