Tandoori Style Chicken
Yield
6 servingsPrep
25 minCook
40 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 1/2-3 | pounds |
chicken
cut in serving pieces |
|
| 4 | teaspoons |
white vinegar
|
|
| 1 | teaspoon |
salt
or to taste |
|
| 4 | teaspoons |
lemon juice
|
|
| 3 | each |
ginger
1 inch each, peeled, fresh |
*
|
| 2 | each |
onions
meduim |
|
| 1 | Bulb |
garlic
fresh |
*
|
| 1 | pound |
yogurt
plain |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 2 | teaspoons |
garam masala
|
*
|
| 1 | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
chicken
cut in serving pieces |
|
||
| 2E+1 | ml |
white vinegar
|
|
| 5 | ml |
salt
or to taste |
|
| 2E+1 | ml |
lemon juice
|
|
| 3 | each |
ginger
1 inch each, peeled, fresh |
*
|
| 2 | each |
onions
meduim |
|
| 1 | Bulb |
garlic
fresh |
*
|
| 453.6 | g |
yogurt
plain |
|
| 5 | ml |
red pepper flakes
|
|
| 1E+1 | ml |
garam masala
|
*
|
| 5 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Meat should be at room temperature.
Remove all skin and fat.
Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone).
Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture.
Make a paste of ginger, onions and garlic in a mortar or food processor.
Combine yogurt with onion paste, red pepper, garam masala and black pepper.
Stir well to combine and add chicken.
Cover and marinate at least 1 day, try 2 days.
Let the chicken come to room temperature before grilling or baking at 350℉ (180℃) for 40 minutes.
Use melted margarine to drizzle over chicken as it cooks.
Serve on a bed of rice.
The marinade can be used again.
