Indian Tandoori Chicken

By Janet-2

Ingredients

• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Details

Adapted from allrecipes.com

Preparation

Step 1

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in turmeric and paprika. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Footnotes

Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander.
This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).