Tandoori Style Chicken (Northern India)

Categories: Indian | Chicken

Serves: 1 Batch

Ingredients:

2 1/2 lb Chicken; to 3 lb,
-cut in serving pieces
4 ts White vinegar
Salt
4 ts Lemon juice
3 Inches peeled, fresh ginger
2 md Onions
1 Bulb of fresh garlic
1 lb Plain yogurt
1 ts Red pepper
2 ts Garam masala
1 ts Black pepper
2 tb Butter or margarine

Instructions:
Meat should be at room temperature. Remove all skin and fat. Use a sharp
knife to slash chicken pieces in several pieces (cut through to the bone).
Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar
mixture.

Make a paste of ginger, onions and garlic in a mortar or food processor.
Combine yogurt with onion paste, red pepper, garam masala and black pepper.
Stir well to combine and add chicken. Cover and marinate at least 1 day,
try 2 days. Let the chicken come to room temperature before grilling or
baking at 350 F. for 40 minutes. Use melted margarine to drizzle over
chicken as it cooks. Serve on a bed of rice.

The marinade can be used again.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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