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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/4/2008 / Number of Servings: 1 |
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Directions: Remove the skin and all visible fat from the chicken pieces. (I often have
the butcher skin the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch
deep, in each piece of chicken. Place in a casserole dish and set aside.
Cut onion into 4-5 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 4-24 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 10-15 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.
| Ingredients:
2 Pound(s) Chicken pieces
3/4 small Onion
1/3 Cup(s) Tomato sauce
1/3 Cup(s) Nonfat plain yogurt
3/4 Teaspoon(s) Fresh ginger, chopped
2 Garlic cloves
1 1/4 Teaspoon(s) Coriander
1/4 Teaspoon(s) Cayenne pepper
1 1/4 Whole cloves
3/4 Teaspoon(s) Cumin seeds
2 3/4 Cardamom pods
3/4 Teaspoon(s) Salt
3/4 Teaspoon(s) Garam masala
1/8 Teaspoon(s) Red food coloring |
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