Indian Style Barbecued Chicken (Tandoori Murgh) -- The way to a man's heart is through his stomach

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Date Posted: 15:59:12 03/15/05 Tue
Author: Cute
Subject: Indian Style Barbecued Chicken (Tandoori Murgh)

2 lbs. chicken pieces
3/4 small onion
1/3 cup tomato sauce
1/3 cup nonfat plain yogurt
3/4 tsp. fresh ginger, chopped
2 cloves garlic
1-1/4 tsp. coriander
1/4 tsp. cayenne pepper, optional
1-1/4 whole cloves
3/4 tsp. cumin seeds
2-3/4 cardamom pods
3/4 tsp. salt
3/4 tsp. garam masala or other curry powder
1/8 tsp. red food coloring
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 400�F. 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.

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