Recipe - Tandoori Murgh (Tandoori Chicken)

2 pound Chicken;drumsticks
Breasts
Or thighs
1 Ginger fresh 1/2" piece
4 Garlic cloves
One half cup Yogurt plain
Salt to taste
One fourth teaspoon Cayenne pepper
1 teaspoon Paprika
One half teaspoon Garam masala *
One half teaspoon Coriander seeds ground
One half teaspoon Cumin seeds ground
1 ds Lemon juice

* I use a blend of 1 nutmeg, 1 One half tsp green cardamom pods, 4 i' cinnamon
sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
ground together Skin the chicken, wash & pat dry with paper towel. Make
deepcuts on the surface with a knife. Mince or grate ginger and garlic.
Transfer to a small bowl and add the spices. Mix well, then rub the paste
into the chicken and let marinate serveral hours in refrigerate. Cook
chicken on grill or in broiler (30 minutes for legs), basting with leftover
marinade and turning to ensure even cooking. Serve with a dash of lemon
juice. Serves: 46 Source:_From Bengal to Punjab: The Cuisines of India_
posted by Anne MacLellan

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini