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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Ingredients:
2 lbs chicken pieces |
3/4 small onion |
1/3 cup tomato sauce |
1/3 cup nonfat plain yogurt |
3/4 teaspoon fresh ginger, chopped |
2 cloves garlic |
1 1/4 teaspoons coriander |
1/4 teaspoon cayenne pepper (optional) |
1 1/4 whole cloves |
3/4 teaspoon cumin seed |
2 3/4 cardamom pods |
3/4 teaspoon salt |
3/4 teaspoon garam masala |
1/8 teaspoon red food coloring |
Directions:
1. Remove the skin and all visible fat from the chicken pieces.
2. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken.
3. Place in a casserole dish and set aside. Cut onion into 4-5 pieces.
4. 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.
5. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices.
6. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours.
7. Preheat oven to 400 F.
8. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan.
9. Bake uncovered in the middle of the oven for 30 minutes.
10. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender.
11. Turn oven to broil.
12. Turn pieces over once again and broil for 5 minutes to get a nice red color.
13. Transfer to a serving platter.
14. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.
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