Authentic Tandoori Chicken

Name: Authentic Tandoori Chicken
Prep time: 1 d
Total time: 1 d
Yield: 8
Cuisine: Indian
Ingredients: onions; garlic; ginger root; lemon juice; yogurt, plain; coriander; turmeric; garam masala; mace; nutmeg; cloves; cinnamon; olive oil; salt; black pepper; cayenne pepper; chicken legs; chicken breasts; onions; lemons

Tandoori Chicken recipe

Yield

8 servings

Prep

1 days

Cook

30 min

Ready

1 days

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	medium	onions corsely chopped
6	Cloves	garlic chopped	*
1	slice	ginger root peeled and chopped	*
3	tablespoons	lemon juice
8	ounces	yogurt, plain
1	tablespoon	coriander ground
1	tablespoon	turmeric ground
1	teaspoon	garam masala	*
¼	teaspoon	mace ground
¼	teaspoon	nutmeg ground
¼	teaspoon	cloves ground
¼	teaspoon	cinnamon ground
4	tablespoons	olive oil
2	teaspoons	salt
¼	teaspoon	black pepper freshly ground
½	teaspoon	cayenne pepper optional
6	each	chicken legs	*
3	each	chicken breasts halved
		Garnish	*
1	medium	onions sliced
2	each	lemons

Ingredients

Amount	Measure	Ingredient	Features
1	medium	onions corsely chopped
6	Cloves	garlic chopped	*
1	slice	ginger root peeled and chopped	*
45	ml	lemon juice
231.2	ml/g	yogurt, plain
15	ml	coriander ground
15	ml	turmeric ground
5	ml	garam masala	*
1.3	ml	mace ground
1.3	ml	nutmeg ground
1.3	ml	cloves ground
1.3	ml	cinnamon ground
6E+1	ml	olive oil
1E+1	ml	salt
1.3	ml	black pepper freshly ground
2.5	ml	cayenne pepper optional
6	each	chicken legs	*
3	each	chicken breasts halved
0		Garnish	*
1	medium	onions sliced
2	each	lemons

Directions

Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken.

Add the yogurt, coriander, cumin, turmeric, garam masala, m mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenne. Mix thouroughly.

Skin chicken legs and breasts.

With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone.

Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick.

Put the chicken in the marinade and rub the marinade into the slashes with your finger.

Cover and refrigerate for 24 hours, turning 4 or 5 times.

About 1½ hours before serving, light charcoal.

Peel onion for garnishing and slice paper-thin.

Separate rings into ice water and chill.

Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side.

Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on.