Tandoori Chicken
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Tandoori Chicken
| Thu, 01-10-2008 - 2:43pm |
Tandoori Chicken


2 pounds chicken breast and thigh fillets
Juice from 1 lime
1 teaspoon salt
1/2 teaspoon black pepper
1 cup non-fat plain yogurt
1/4 cup wine vinegar
2 tablespoons peanut oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon ginger root, minced
2 teaspoons coriander
2 teaspoons cumin
1/4 teaspoon turmeric
2 teaspoons Hungarian sweet paprika
1/2 teaspoon chili powder

A popular dish in southern and central Asia, tandoori chicken dates back to the Mughal Empire. Depending on the recipe, a variety of spices are used to make the dish spicy and hot. In addition to flavoring, spices such as chili powder and turmeric are used to give the chicken an orange-red color.

Rinse chicken and pat dry. Score skin and rub with lime juice, salt and pepper. Let stand for 30 minutes.
In a bowl, combine yogurt, vinegar and oil. Mix thoroughly. Add onion, garlic, ginger, coriander, cumin, turmeric, paprika and chili powder. Process into a paste. Place chicken in a baking dish and rub thoroughly with seasoning. Cover dish with aluminum foil and refrigerate overnight.
Remove chicken 1 hour before roasting and rub again with seasoning. Preheat oven to 400 degrees F. Place chicken in a roasting pan and cover with foil. Bake for 20 minutes, remove foil and bake for 10 more minutes.


