Tandoori Style Chicken

Tandoori Style Chicken

Recipe By : Poultry

2 Preparation Time :

Categories : Chicken Ethnic

Sauces And Preserves Vegetarian

Indian

Amount Measure Ingredient -- Preparation Method -- -- --

2 2 1/2 Pound Chickens -- skinned and halved

1 Teaspoon Salt

1/3 Cup Fresh lime or lemon juice

8 Tablespoons Butter

Black pepper

2 Limes or lemons -- cut into wedges

1 Tomato -- sliced

1 Onion -- sliced

--MARINADE--

1 1/2 Cups Unflavored yogurt

4 Cloves Garlic -- crushed

2 Teaspoons Cayenne pepper

2 Teaspoons Ground cumin seed

1 Teaspoon Ground coriander

1 Teaspoon Ground ginger

1/2 teaspoon red food coloring -- -- (1/2 to 1)

optional Black pepper

You can use the skinned chicken halves as they are, but it is better to discard

the wing, the rib bones and the back bones

With a sharp knife make shallow gashes all over the skinned halves. Rub the

chicken with the salt and then some lime or lemon juice.

In a large bowl combine the yogurt, garlic, cayenne, cumin, coriander, ginger,

food coloring and black pepper. Brush the chicken thoroughly with this

mixture, getting deep into the gashes. Marinate the chicken, refrigerated, in

4 to 5 hours or overnight.

Preheat the oven or broiler to 450F.

Thread each chicken half along its length on a long metal skewer and cook for 5

minutes on one side, then turn and cook for 5 minutes on the other side. Brush

with melted butter and cook for 10 minutes more on each side or until the

chicken is done and the suface is golden brown

Sprinkle with the remaining lime or lemon juice and with black pepper. Garnish

with the lime or lemon wedges and the tomato and onion slices. Serve hot. - - - - - - - - - - - - - - - - - -