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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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