Title: Tandoori Chicken
Categories: Dujour03
Yield: 1 servings

4 Pieces bone-in chicken
-breast-halves and legs in
; any combination
2 tb Light vegetable or olive oil
-for basting

----------------------------------MARINADE----------------------------------
3/4 c Plain yogurt
2 tb Lemon juice
4 Cloves garlic; peeled
1 1 inch piece peeled; fresh
-ginger
1 tb Ground cumin
1/2 ts Ground cardamom
1/4 ts Ground cloves
1/2 ts Cayenne pepper
1/2 ts Freshly ground black pepper
1 tb Red food coloring;
-(optional)
2 tb Yellow food coloring;
-(optional)
Coarse salt to taste

Pull the skin off chicken pieces and trim fat. Prick the flesh and make
diagonal slashed, 1-inch apart using a paring knife. Set aside in a bowl.
Mix all the ingredients of the marinade in an electric blender or a food
processor and process until thoroughly pureed. Pour the marinade over
chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8
hours or overnight.

Preheat oven to 500 degrees F. Place chicken in a single layer over a rack
positioned in sheet pan. Bake in the middle of the oven for 25 minutes,
basting once with marinade juices and oil, or until cooked. Serve
immediately, accompanied with Pan-Roasted Potatoes and Onions with Cumin
and Indian Salsa.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9455 - JULIE SAHNI

Converted by MM_Buster v2.0l.