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  Recipe Home » Poultry » TANDOORI CHICKEN
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  TANDOORI CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 364
Ingredients:
1 medium onion, coarsely chopped
6 cloves garlic, chopped
1 slice ginger root (1x2-inch),peeled and chopped
3 Tbls. lemon juice
8 oz. plain yogurt
1 Tbls. ground coriander
1 Tbls. ground turmeric
1 tsp. garam masala
1/4 tsp. ground mace
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
4 Tbls. olive oil
2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper (optional)
6 chicken legs
3 chicken breasts, halved
Garnish:
1 medium sliced onion
2 lemons
Instructions:
Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam masala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenne. Mix thoroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick. Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times. About 1-1/2 hours before serving, light charcoal. Peel onion for garnishing and slice paper-thin. Separate rings into ice water and chill. Grill chicken for 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter – drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken.
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