Tandoori style chicken (northern india)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken; to 3 lb, cut in serving pieces |
| 4 | teaspoons | White vinegar |
| Salt | ||
| 4 | teaspoons | Lemon juice |
| 3 | Inches peeled, fresh ginger | |
| 2 | mediums | Onions |
| 1 | Bulb of fresh garlic | |
| 1 | pounds | Plain yogurt |
| 1 | teaspoon | Red pepper |
| 2 | teaspoons | Garam masala |
| 1 | teaspoon | Black pepper |
| 2 | tablespoons | Butter or margarine |
Directions
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.