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Prep Time: Cook Time: Total Time:
Tandoori-Style Chicken
2 1/2 pounds chicken pieces, skinned, leg quarters, breasts or a
combination of the two
1 teaspoon salt
1 juicy lemon
1 16 ounce container yogurt
1/2 medium onion, peeled and quartered
1 clove garlic, peeled
1 3/4 inch cube fresh ginger, peeled and quartered
1/2 jalapeno or serrano pepper, roughly sliced
2 teaspoons garam masala
3 tablespoons yellow liquid food coloring mixed with 1/2 to 1 1/2
tablespoons red liquid food coloring
lime wedges, optional
Cut chicken leg quarters into 2 pieces and each breast into 4 pieces.
Cut 2 long slits on each side of each part of the legs. Slits should
never start at an edge, and they should be deep enough to reach the bone. Cut similar slits on the meaty side of each breast piece.
Spread chicken out on 1 or 2 large platters. Sprinkle half the salt
and squeeze the juice from three-quarters of the lemon over them.
Lightly rub the salt and lemon juice into the slits. Turn chicken
over and do the same on other side with remaining salt and lemon
juice. Set aside for 20 minutes.
Combine yogurt, onion, garlic, ginger, jalapeno and garam masala in
an electric blender or food processor, and blend into a smooth paste. Empty paste into a strainer set over a large ceramic or
stainless-steel bowl. Push paste through.
Brush chicken pieces on both sides with the food coloring and then put them, with any accumulated juices and any remaining food coloring, into the bowl with the marinade. Mix well, making sure marinade goes into slits in the chicken. Cover and refrigerate for 6 to 24 hours, the longer the better. Preheat oven to its maximum temperature.
Take chicken out of the bowl, and shake off as much of the marinade as possible. Arrange chicken in large, shallow baking tray in single layer.
Bake for 20 to 25 minutes or until just done. Serve hot, with lemon wedges.
Serves 6.
From: Madhur Jaffrey
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Tandoori-Style Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Tandoori-Style Chicken
2 1/2 pounds chicken pieces, skinned, leg quarters, breasts or a
combination of the two
1 teaspoon salt
1 juicy lemon
1 16 ounce container yogurt
1/2 medium onion, peeled and quartered
1 clove garlic, peeled
1 3/4 inch cube fresh ginger, peeled and quartered
1/2 jalapeno or serrano pepper, roughly sliced
2 teaspoons garam masala
3 tablespoons yellow liquid food coloring mixed with 1/2 to 1 1/2
tablespoons red liquid food coloring
lime wedges, optional
Cut chicken leg quarters into 2 pieces and each breast into 4 pieces.
Cut 2 long slits on each side of each part of the legs. Slits should
never start at an edge, and they should be deep enough to reach the bone. Cut similar slits on the meaty side of each breast piece.
Spread chicken out on 1 or 2 large platters. Sprinkle half the salt
and squeeze the juice from three-quarters of the lemon over them.
Lightly rub the salt and lemon juice into the slits. Turn chicken
over and do the same on other side with remaining salt and lemon
juice. Set aside for 20 minutes.
Combine yogurt, onion, garlic, ginger, jalapeno and garam masala in
an electric blender or food processor, and blend into a smooth paste. Empty paste into a strainer set over a large ceramic or
stainless-steel bowl. Push paste through.
Brush chicken pieces on both sides with the food coloring and then put them, with any accumulated juices and any remaining food coloring, into the bowl with the marinade. Mix well, making sure marinade goes into slits in the chicken. Cover and refrigerate for 6 to 24 hours, the longer the better. Preheat oven to its maximum temperature.
Take chicken out of the bowl, and shake off as much of the marinade as possible. Arrange chicken in large, shallow baking tray in single layer.
Bake for 20 to 25 minutes or until just done. Serve hot, with lemon wedges.
Serves 6.
From: Madhur Jaffrey
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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