Tandoori Chicken
1/2 cup Fresh lime juice
4 tsp Ground cayenne pepper
1 Tbsp Ground paprika
1 small Onion, chopped
5 Cloves garlic
1 Tbsp Peeled, chopped ginger root
2 tsp Coriander seeds, crushed
1 tsp Cumin seeds
1/2 tsp Turmeric
1 cup Nonfat yogurt
3 lb Chicken, skinned and trimmed of fat
Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger, coriander, cumin and turmeric in a blender or food processor and blend for several minutes, or until the mixture forms a smooth paste.
Transfer the mixture to a bowl and stir in the remaining 1/4 cup lime juice and yogurt.
Place chicken in a shallow non aluminum dish. Make deep gashes in the flesh and stuff with the yogurt mixture. Rub the rest of the yogurt mixture over the chicken, cover and marinate for 8 to 24 hours in the refrigerator.
Preheat oven to 350°F. Place the chicken on a lightly oiled rack over a roasting pan. Reserve any marinade that doesn't cling to the bird for basting. Bake the chicken, basting occasionally, for 1 hour, or until the juices run clear when the bird is pierced with a fork.
Alternatively, to grill the chicken, prepare a charcoal fire. When the coals are hot, push them to the outsides of the grill. Place a drip pan in the center and bank the coals around it. Place a lightly oiled cooking rack on top. Set the chicken on the rack over the drip pan. Cover and cook for 1 1/2 to 1 1/4 hours, or unto the juices run clear when the bird is pierced With a fork. Watch the coals and the chicken closely and add more coals as necessary, taking care the chicken does not overcooks
Yield: 4 servings
Source:The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach.
Submitted by Laura S.
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