Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds chicken pieces

  3. 3/4 small onion

  4. 1/3 cup tomato sauce

  5. 1/3 cup nonfat plain yogurt

  6. 3/4 teaspoon fresh ginger -- chopped

  7. 2 garlic cloves

  8. 1 1/4 teaspoons coriander

  9. 1/4 teaspoon cayenne pepper -- optional

  10. 1 1/4 whole cloves

  11. 3/4 teaspoon cumin seeds

  12. 2 3/4 cardamom pods

  13. 3/4 teaspoon salt

  14. 3/4 teaspoon garam masala

  15. 1/8 teaspoon red food coloring

Instructions Jump to Ingredients ↑

  1. Remove the skin and all visible fat from the chicken pieces. (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 pieces. 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 pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours. Preheat oven to 400øF. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color. Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.

  2. NOTES : Prep: 15 min, Marinate: 4:00, Cook: 45 min.


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