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Categories:
chicken onion tomato sauce yogurt ginger garlic Coriander cayenne pepper cloves cumin pods salt Garam Masala red food coloring
Viewed: 54 - Published at: 4 years agoIngredients
- 2 lb Chicken pcs
- 3/4 sm Onion
- 1/3 c. Tomato sauce
- 1/3 c. Nonfat plain yogurt
- 3/4 tsp Fresh ginger, minced
- 2 x Garlic cloves
- 1 1/4 tsp Coriander
- 1/4 tsp Cayenne pepper, (optional)
- 1 1/4 whl cloves
- 3/4 tsp Cumin seeds
- 2 3/4 x Cardamom pods
- 3/4 tsp Salt
- 3/4 tsp Garam masala
- 1/8 tsp Red food coloring
Method
- =46Rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D.
- Prep: 15 minutes, Marinate: 4:00, Cook: 45 minutes.
- Remove the skin and all visible fat from the chicken pcs.
- (I often have the butcher skin the chicken.)
- Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken.
- Place in a casserole dish and set aside.
- Cut onion into 4-5 pcs.
- In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring.
- Blend to a smooth paste.
- Pour the tandoori paste on the chicken and turn pcs to thoroughly coat with spices.
- Cover with a lid or possibly plastic wrap and marinate in the refrigerator 4-24 hrs.
- Preheat oven to 400 F. Remove chicken pcs from the marinade, saving marinade.
- Arrange pcs in a broiler pan.
- Bake uncovered in the middle of the oven for 30 min.
- Turn pcs over and brush with remaining marinade.
- Bake for 10-15 min till chicken is tender.
- Turn oven to broil.
- Turn pcs over once again and broil for 5 min to get a nice red color.
- Transfer to a serving platter.
- Serve with lemon wedges or possibly squeeze lemon juice over the chicken before eating, if you like.
