Tandoori Style Chicken Recipe
With tantalizing aroma Tandoori Chicken is definitely one of my hot favorites. It is also one of the best liked dishes in all the Indian Restaurants. Tandoori Chicken is chicken marinated in mixed spices and plain yogurt and can be served as a starter. Try out this smart way of cooking Tandoori chicken and enjoy every bit of your spicy bite!
Ingredients
3 medium-sized onions
Salad oil
1 garlic clove
1/4 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon minced peeled gingerroot
or 3/4 teaspoon ground ginger
2 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground red pepper
2 2 1/2-pound broiler-fryers, cut into quarters
Directions
1. Dice 1 onion; slice remaining onions and set aside. In blender or in food processor with knife blade attached, place diced onion, 3 tablespoons salad oil, and remaining ingredients except chicken. Cover; blend at high speed until pureed; pour into 13" by 9" baking dish.
2. Add chicken to marinade, turning pieces to coat well. Cover and refrigerate at least 4 hours, turning chicken occasionally.
3. Preheat broiler if manufacturer directs. Place chicken quarters, skin side down, on rack in broiling pan; baste with some marinade. About 7 to 9 inches from source of heat (or with oven control set at 450°F.), broil chicken 25 minutes or until browned. Turn chicken skin side up; baste with marinade; broil 15 to 20 minutes longer, until fork-tender.
4. Meanwhile, in 3-quart saucepan over medium-high heat, in 2 tablespoons hot salad oil, cook sliced onions, stirring occasionally, until golden and tender, about 15 minutes.
2. Add chicken to marinade, turning pieces to coat well. Cover and refrigerate at least 4 hours, turning chicken occasionally.
3. Preheat broiler if manufacturer directs. Place chicken quarters, skin side down, on rack in broiling pan; baste with some marinade. About 7 to 9 inches from source of heat (or with oven control set at 450°F.), broil chicken 25 minutes or until browned. Turn chicken skin side up; baste with marinade; broil 15 to 20 minutes longer, until fork-tender.
4. Meanwhile, in 3-quart saucepan over medium-high heat, in 2 tablespoons hot salad oil, cook sliced onions, stirring occasionally, until golden and tender, about 15 minutes.
