TANDOORI CHICKEN

By á-6145

Ingredients

• 3 LBS CHICKEN CUT INTO PIECES
• 1/2 CUP PLAIN YOGURT
• 2 TBS FRESH LEMON JUICE
• 1 TBS MINCED GARLIC
• T TBS PEELED AND GRATED GINGER ROOT
• 1 TBS GROUND CUMIN
• T TSP GROUND CORIANDER
• 1/2 TSP CAYENNE PEPPER
• 1/4 TSP GROUND CARDAMOM
• 1/4 TSP GROUND CLOVES
• 1/4 TSP BLACK PEPPER
• 2 TSP SALT
• VEGETABLE OIL FOR BRUSHING
• FRESH CILANTRO SPRIGS FOR GARNISH
• SLICE OF CUCUMBER, RED ONION, TOMATO LEMON FOR GARNISH

Preparation

Step 1

PRICK CHICKEN WITH FORK AND CUT SLASHES IN CHICKEN TO ALLOW MARINATE TO PENETRATE.
PLACE CHICKEN IN DISH
COMBINE, YOGURT, LEMON JUICE, GARLIC, GINGER, CUMIN, CORIANDER, CAYENNE PEPPER, CARDAMOM, CLOVES, BLACK PEPPER AND SALT. STIR UNTIL WELL MIXED AND POUR OVER CHICKEN AND RUB INTO FLESH.
COVER AND REFRIGERATE 8 HOURS OR OVERNIGHT.
REMOVE FROM REFRIGERATOR 30 MINUTES BEFORE COOKING. BRUSH CHICKEN WITH OIL, GRILL OR ROAST CHICKEN. IF ROASTING PREHEAT OVEN TO 450 F AND ROAST FOR 25 TO 30 MINUTES. SERVE WITH CILANTRO, CUCUMBER, ONION, TOMATO AND LEMON.