| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Chicken pieces |
| 3/4 | Onion | |
| 1/3 | c | Tomato sauce |
| 1/3 | c | Nonfat plain yogurt |
| 3/4 | t | Fresh ginger, chopped |
| 2 | Garlic cloves | |
| 1 1/4 | t | Coriander |
| 1/4 | t | Cayenne pepper, optional |
| 1 1/4 | Whole cloves | |
| 3/4 | t | Cumin seeds |
| 2 3/4 | Cardamom pods | |
| 3/4 | t | Salt |
| 3/4 | t | Garam masala |
| 1/8 | t | 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 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. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 59
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 4957.1mg
Potassium: 1233.1mg
Carbohydrates: 17.7g
Fiber: 3.8g
Sugar: 8.5g
Protein: 21.1g