The flesh hates everything about God. Since it resists everything about God, it resists every way we try to taste Him and know Him and love Him. And the more something enables us to find God and feast on Him, the more violently the flesh fights against it. It takes its battle to every quarter of the soul: When the mind wants to know God, the flesh imposes ignorance, darkness, error and trivial thoughts. The will can't move toward God without feeling the weight of stubbornness holding it back. And the affections, longing to long for God, are constantly fighting the infection of sensuality or the disease of indifference.

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

2	lb	Chicken pieces
3/4	sm	Onion
1/3	c	Tomato sauce
1/3	c	Nonfat plain yogurt
3/4	ts	Fresh ginger; chopped
2		Garlic cloves
1 1/4	ts	Coriander
1/4	ts	Cayenne pepper; (optional)
1 1/4		Whole cloves
3/4	ts	Cumin seeds
2 3/4		Cardamom pods
3/4	ts	Salt
3/4	ts	Garam masala
1/8	ts	Red food coloring

INSTRUCTIONS

=46rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D.
Prep: 15 min, Marinate: 4:00, Cook: 45 min.
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 400&deg;F. 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.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998

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