Name: Tandoori Chicken
Yield: 4 servings
Ingredients: 1 (3- to 3½-pound) chicken, skinned and cut into 8 to 10 pieces; ¼ cup fresh lemon or lime juice; 1.50 tsp salt, or to taste; 1 tsp ground turmeric; 1 medium onion, chopped (about 1 cup); ¼ fresh mild green chili peppers, stemmed; 4 large cloves garlic, peeled; 1 tbsp peeled and roughly chopped fresh ginger; 2 dried red chilies, coarsely broken and seeded; 2 tsp coriander seeds; 1 tsp cumin seeds; 1 ½ cups plain yogurt, stirred; ¼ cup tomato paste; 2 tbsp vegetable oil; 1 tsp chili powder; 1 tsp garam masala; ¼ cup butter, melted; Lemon wedges, to garnish

CategoryPoultry

Source: Taste of Nepal
Region: India
Rating: 9/10

Yields4 Servings

1 (3- to 3½-pound) chicken, skinned and cut into 8 to 10 pieces

¼ cup fresh lemon or lime juice

1.50 tsp salt, or to taste

1 tsp ground turmeric

1 medium onion, chopped (about 1 cup)

¼ fresh mild green chili peppers, stemmed

4 large cloves garlic, peeled

1 tbsp peeled and roughly chopped fresh ginger

2 dried red chilies, coarsely broken and seeded

2 tsp coriander seeds

1 tsp cumin seeds

1 ½ cups plain yogurt, stirred

¼ cup tomato paste

2 tbsp vegetable oil

1 tsp chili powder

1 tsp garam masala

¼ cup butter, melted

Lemon wedges, to garnish

Make 2-3 small incisions in each chicken piece and place in alarge nonmetallic bowl. Rub in the lemon juice and salt, cover, and let marinate in the refrigerator for 20 minutes.

Combine the onion, green chilies, cilantro, garlic, ginger, dried chilies, coriander, and cumin in a blender or food processor and process until the mixture forms a smooth paste. Add 1 or 2 tablespoons of water to facilitate blending, if necessary. Transfer the mixture to a bowl and stir in the yogurt, tomato paste, oil, chili powder, and garam masala. Pour the mixture over the chicken and mix well, making sure that each piece is coated. Place the chicken and marinade in a sealable heavy plastic bag, secure it, and refrigerate for at least 8 hours. Shake and turn the chicken occasionally during the marinating process. When you are ready to proceed, bring the chicken back to room temperature.

Preheat a charcoal or gas grill or broiler to medium-high heat. Place the chicken pieces coated with the marinade on a wire rack and grill or broil them, turning frequently and basting with the melted butter, until well browned on all sides and cooked through, about 30 minutes. Transfer the chicken to a dish. Serve with salad and garnish with lemon wedges.

Ingredients