Tandoori Chicken
Source of Recipe
Debbie D
Recipe Introduction
This is so easy and delicious - a favorite of mine.
You can either let the chicken marinate in the sauce or cook it right away - its slightly better if marinated for a while but delicious no matter when you cook it.
This sauce is SOOOOOO good I usually double the recipe (except for the oil and use one large container of yogurt) and make extra rice.
List of Ingredients
One whole or cut up chicken or 8 favorite chicken parts
Juice from one lemon
2 tsp. salt
1 tsp. cumin seed
1 tsp. coriander seed
1 tsp. crushed dried red pepper
1 large onion cubed
6 cloves garlic (or more)
1 inch peeled fresh ginger
2 tsp. turmeric
1/2 C Vegetable oil
1 tbsp. vinegar
1 C yogurt
Recipe
1. Rinse and dry chicken, remove all fat (and skin if desired). Make 2 diagonal cuts on thigh and leg (separate if desired for easier handling later)
2. Put all above ingredients (except yogurt and chicken) into blender and blend until smooth. Add yogurt.
3. Pour over chicken. Turn chicken to coat all surfaces and let marinate at least 4 hours at room temperature or overnight in refrigerator. (Actually I like this so much sometimes I don't event let it marinate, I just mix all the ingredients together and cook it as described below.)
4. Bring chicken to room temperature to roast
5. Place chicken in well buttered roasting pan just large enough to hold chicken
6. Pour marinade over chicken - DO NOT cover with foil or lid
7. Place in lower third of preheated 375 oven
8. Roast for 30 minutes basting a couple of times. Turn chicken to other side and repeat. Check for doneness.
9. Serve with rice.
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