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Tandoori Chicken




Source of Recipe


recipecircus


List of Ingredients




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).
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



Recipe
Put all above ingredients (except yogurt and chicken) into blender and blend until smooth. Add yogurt.
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.)
Bring chicken to room temperature to roast.
Place chicken in well buttered roasting pan just large enough to hold chicken
Pour marinade over chicken - DO NOT cover with foil or lid
Place in lower third of preheated 375 oven
Roast for 30 minutes basting a couple of times. Turn chicken to other side and repeat. Check for doneness.
Serve with rice.