*  Exported from  MasterCook  *

                           Chicken Tandoori #1

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  ts            Ground cardamom
   3 1/2  lb            Chicken -- cut in serving
                        -pieces
     1/2  ts            Cumin
     1/2  ts            Turmeric
   1      c             Plain low-fat yogurt
     1/8  ts            Cayenne pepper
     1/3  c             Onions -- minced
   2      ts            Bay leaf -- crumbled
   4      cl            Garlic -- minced
   1      tb            Ground almonds (optional)
   2      ts            Fresh ginger -- finely minced
     1/2  ts            Salt (optional)
   4      tb            Lime juice -- freshly squeezed
     1/4  ts            Black pepper
   1      ts            Ground coriander
   1 1/2  tb            Margarine -- melted (optional)
   1      ts            Ground cinnamon

Wash chicken well and dry on paper toweling. Combine yogurt with all
other spices mixing well. Prick chicken with a fork. In a plastic food
bag or glass pan large enough to hold chicken cover chicken with yogurt
marinade making sure all surfaces of chicken are coated. Cover and
refrigerate minimum of 3 hours but overnight is best. Turn at least
once while marinating. Put chicken in a greased roasting pan or glass
pan with marinade and cook at 375°F for 45 minutes to 1 hour or until
chicken is tender and juices run clear. I usually cover this with foil
and uncover last 5 minutes of baking. Serve with white rice or brown
rice and condiments if desired.

CONDIMENTS: Sliced white radishes, green onions, pickles, and fresh lime
wedges.

NOTE: This can be cooked in the microwave for about 16 minutes and
placed on the charcoal or gas grill on medium heat for about 10 minutes
or until totally done. We love to do this in the summer, the chicken
tastes great this way.

SOURCE: This is a recipe that comes from about 6 or 7 different
cookbooks. I have stuck with this version for many years--it works so I
don't tamper with the ingredients anymore. Enjoy! 

Posted by: Judi M. Phelps (BNVX05A)


                   - - - - - - - - - - - - - - - - - -