
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Time:
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 2/4/2008 / Number of Servings: 1 |
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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 |
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.
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