Tandoori Chicken Peggy Perry

By Kathy_S

This classic East Indian dish is designed to be cooked in a standard oven or on the barbeque.

Ingredients

• 3 - 4 lbs of chicken
• 1 tsp ground pepper
• 1 tbsp cayenne
• 4 tbsp fresh lemon juice
• 2 medium onions, chopped
• 3 - inch piece of ginger, peeled and chopped
• 6 large cloves of garlic, peeled
• 2 tsp whole coriander seeds
• 1 tbsp whole cumin seeds
• 1 tbsp cayenne
• 1 cup yogurt
• 2 tbsp butter

Preparation

Step 1

Quarter the chicken, remove the skin and rub with pepper, cayenne and 2 tbsp lemon juice. Set aside while making merinade.

In a food processor or blender, process onions, ginger, garlic, coriander, cumin seeds, 2 tbsp lemon juice, cayenne, and yogurt until it makes a smooth paste.

Place chicken in a bowl and coat with yogurt mixture. Cover and refrigerate for at least 3 hours, or overnight if possible.

Place the chicken in a baking pan and dot with butter. Bake, uncovered at 450 degrees for 1 hours. Baste occasionally with pan juices.

Serves 4.