=46rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D. Prep: 15 min, Marinate: 4:00, Cook: 45 min. 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 400F. 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. Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1633g)|
|Recipe Makes: 1|
|Calories from Fat: 1283 (57%)|
|Amt Per Serving||% DV|
|Total Fat 142.5g||190 %|
|Saturated Fat 40.3g||201 %|
|Monounsaturated Fat 59g|
|Polyunsanturated Fat 30.5g|
|Cholesterol 676.5mg||208 %|
|Sodium 3683.4mg||127 %|
|Potassium 4278.1mg||113 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 41.8g|
|Protein 182.8g||261 %|
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Calories per serving: 2246
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