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Tandoori Chicken (Cook's Illustrated)

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Authentic versions of Tandoor Chicken calls for a 24-hour marinade and a tandoor, a traditional beehive-shaped clay oven—requirements that keep the dish mainly in the realm of restaurants. Cook’s Illustrated developed a quick way of mimicking this flavorful Indian dish and I have to say it was a total success. It’s quite healthy with just the right amount of spices and heat (as in mild to medium). This recipe is one the“keeper”list. I’ll show you how to make this on my blog at:


2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (recommended "McCormick Schilling", found at most grocery stores)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (I used Greek non-fat)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

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