Tandoori Style Chicken (northern India)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Chicken, Indian | 1 | Batch |
INGREDIENTS
| 2 1/2 | lb | Chicken, to 3 lb |
| cut in serving pieces | ||
| 4 | t | White vinegar |
| Salt | ||
| 4 | t | Lemon juice |
| 3 | Inches peeled, fresh ginger | |
| 2 | Onions | |
| 1 | Bulb of fresh garlic | |
| 1 | lb | Plain yogurt |
| 1 | t | Red pepper |
| 2 | t | Garam masala |
| 1 | t | Black pepper |
| 2 | T | Butter or margarine |
INSTRUCTIONS
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 F. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 775
Calories From Fat: 326
Total Fat: 36.5g
Cholesterol: 30.6mg
Sodium: 4267mg
Potassium: 2451.5mg
Carbohydrates: 62.1g
Fiber: 4.5g
Sugar: 45.2g
Protein: 49.7g