Tandoori Chicken
baked, entrée, fowl, grilled, indian
main course, sauce
1 chicken; cut up into 6-8
pieces
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon black pepper
MARINADE:
1 clove garlic; minced
1 tablespoon minced fresh ginger root
1 cup yogurt
1/2 teaspoon powdered red pepper
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon behar helow
1 teaspoon granulated white sugar
6 drops red food coloring; (optional)
Wash then dry the chicken. Make cuts with a sharp knife on each piece. Mix lemon, some salt and pepper; rub into chicken pieces and put aside for 30 minutes.
Mix the rest of the ingredients; pour on the chicken pieces and let it marinate for 6 hours or overnight.
Preheat oven to 400°F. Cover chicken with foil. Bake for 20 minutes, then uncover and bake until done. You may choose to grill the pieces on hot coals.
Yields 6 pieces.
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NOTES : Chicken marinated overnight in a sweet and spiced yogurt sauce; then baked or grilled.
Great on the grill or in the oven. My husband loves this dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 26086 0 4713 0 0 0 652 0
Yield: 4 servings
Preparation Time: 24:00