| 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°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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