Tandoori Style Chicken Northern India
Ingredients| 2 1/2 lb chicken, to 3 lb, cut in serving p |
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Meat should be at room temperature. Remove all skin and fat. Use a
sharp knife to slash chicken pieces in several pieces (cut through to
the bone). Mix vinegar with salt and lemon juice. Coat the chicken
with the vinegar mixture.
Make a paste of ginger, onions and garlic in a mortar or food
processor. Combine yogurt with onion paste, red pepper, garam masala
and black pepper. Stir well to combine and add chicken. Cover and
marinate at least 1 day, try 2 days. Let the chicken come to room
temperature before grilling or baking at 350 F. for 40 minutes. Use
melted margarine to drizzle over chicken as it cooks. Serve on a bed
of rice.
The marinade can be used again.
Servings: 1
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