Recipe - Barbecued Chicken (Tandoori Murgh)

2 pound Chicken pieces
Three fourths small Onion
1/3 cup Tomato sauce
1/3 cup Nonfat plain yogurt
Three fourths teaspoon Fresh ginger; chopped
2 Garlic cloves
1 One fourth teaspoon Coriander
One fourth teaspoon Cayenne pepper; (optional)
1 One fourth Whole cloves
Three fourths teaspoon Cumin seeds
2 Three fourths Cardamom pods
Three fourths teaspoon Salt
Three fourths teaspoon Garam masala
1/8 teaspoon Red food coloring

=46rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D.

Prep: 15 min, Marinate: 4:00, Cook: 45 min.

Remove the skin and all visible fat from the chicken pieces. (I often have
the butcher skin the chicken.) Cut 23 slits, 1 inch long and One half inch
deep, in each piece of chicken. Place in a casserole dish and set aside.
Cut onion into 45 pieces. In a blender jar put onion, tomato sauce,
yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin
seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a
smooth paste. Pour the tandoori paste on the chicken and turn pieces to
thoroughly coat with spices. Cover with a lid or plastic wrap and marinate
in the refrigerator 424 hours. Preheat oven to 400øF. Remove chicken
pieces from the marinade, saving marinade. Arrange pieces in a broiler pan.
Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over
and brush with remaining marinade. Bake for 1015 minutes until chicken is
tender. Turn oven to broil. Turn pieces over once again and broil for 5
minutes to get a nice red color. Transfer to a serving platter. Serve with
lemon wedges or squeeze lemon juice over the chicken before eating, if
desired.

Posted to recipeludigest by molony molony@scsn.net on Feb 04, 1998