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Chicken Tandoori#1

* Exported from MasterCook *

Chicken Tandoori #1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS (BNVX05A)
1/2 teaspoon Ground cardamom
3 1/2 pounds Chicken -- cut in serving
1/2 teaspoon Cumin
-pieces
1/2 teaspoon Turmeric
1 cup Plain low-fat yogurt
1/8 teaspoon Cayenne pepper
1/3 cup Onions -- minced
2 teaspoons Bay leaf -- crumbled
4 Garlic cloves -- minced
1 tablespoon Ground almonds -- optional
2 teaspoons Fresh ginger -- finely minced
1/2 teaspoon Salt -- optional
4 tablespoons Lime juice -- freshly squeezed
1/4 teaspoon Black pepper
1 teaspoon Ground coriander
1 1/2 tablespoons Melted margarine -- optional
1 teaspoon Ground cinammon

Wash chicken well and dry on paper toweling. Combine yogurt with all other
spices mixing well. Prick chicken with a fork. In a plastic food bag or glass
pan large enough to hold chicken cover chicken with yogurt marinade making sure
all surfaces of chicken are coated. Cover and refrigerate minimum of 3 hours
but overnight is best. Turn at least once while marinating. Put chicken in a
greased roasting pan or glass pan with marinade and cook at 375 degrees for 45
minutes to 1 hour or until chicken is tender and juices run clear. I usually
cover this with foil and uncover last 5 minutes of baking. Serve with white
rice or brown rice and condiments if desired.
CONDIMENTS: Sliced white radishes, green onions, pickles, and fresh lime
wedges.
NOTE: This can be cooked in the microwave for about 16 minutes and placed on
the charcoal or gas grill on medium heat for about 10 minutes or until totally
done. We love to do this in the summer, the chicken tastes great this way.
SOURCE: This is a recipe that comes from about 6 or 7 different cookbooks. I
have stuck with this version for many years--it works so I don't tamper with
the ingredients anymore. Enjoy! Converted by MMCONV vers. 1.00

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