TANDOORI CHICKEN

pickysue — Tue, 15 Mar 2011 00:04:22 GMT

Tandoori Chicken

· 2 - 3 pounds chicken pieces, thighs, breasts with bones and drumsticks work well(about 8 pieces)
· 1 ½ tsp. salt
· 1 Tbsp fresh lemon juice
· 1 cup plain yogurt
· 2 Tbsp vegetable oil
· 1 Tbsp onion powder
· 1 1/2 Tbsp minced garlic · 2 Tbsp minced or chopped ginger
· 1 Tbsp paprika
· 1 tsp. ground cumin
· 1 tsp. turmeric
· 1 tsp ground coriander
· 1 tsp. garam masala
· ½ tsp. cayenne
· 2 drops red food coloring (optional)

Remove skin from chicken pieces. Using a knife, cut diagonal slits into them lengthwise. Place pieces in shallow glass dish. Sprinkle with salt and lemon juice. Let sit while you mix other ingredients. In medium bowl, combine yogurt, oil, onion, garlic, ginger, paprika, cumin, turmeric, coriander, garam masala and cayenne. Blend together very well; mix in food coloring. Pour marinade over chicken. Turn to coat evenly, rubbing marinade into the slits in the chicken. Cover dish with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Turning chicken occasionally will help distribute flavor more thoroughly but it is not necessary.

Preheat convection oven to 400 degrees F. Remove chicken from marinade, smoothing out any clumps of marinade. Line baking sheet with foil. Lightly grease and place chicken on sheet. Bake for 35 minutes until cooked through and juices run clear when chicken is cut. Place under broiler just to brown tops if needed.

Garnish with cilantro and lemon wedges. Serve with rice and vegetables.

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TANDOORI CHICKEN