Tandoori Chicken


1 chicken(3 lbs.), quartered
2 tablespoons lime juice
1 1/2 teaspoons salt
2 1/2 cups yogurt
2 tablespoons grated fresh ginger
8 garlic cloves, crushed through a press
1 1/2 teaspoons ground cardamom
1/2 teaspoon cumin
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon red food coloring(optional)
Scallions and lime wedges


1. Remove skin from chicken; make two deep gashes in each piece of meat. Rub chicken all over with 1 1/2 tablespoons of the lime juice and 1 teaspoon salt. Place in a 12x8x2-inch baking dish.

2.In a medium-size bowl, combine yogurt with ginger, garlic, cardamom, cumin, cayenne, black pepper, remaining lime juice and salt, and food coloring, if desired. Pour over chicken and turn to coat. Cover loosely and refrigerate, turning occasionally, for at least 4 hours or overnight to develop flavors.

3. When ready to cook, light charcoal grill or preheat oven to 400 degrees F. Grill over medium-hot coals or bake 40 to 50 minutes, turning and basting frequently with yogurt marinade. Garnish with scallions and lime wedges

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