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Name: Chicken Tandoori
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 3 Cloves garlic chopped; 1 ts Ground cumin; 2 ts Garam masala; 2 ts Ground coriander; 1/2 ts Red food colouring; 10 oz Natural yoghurt; 1 ts Paprika; 1 ts Fresh chopped ginger; 1 Lemon rind & juice; 2 tb Vinegar; 3 1/2 lb Chicken pieces; 1 md Onion, minced

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INGREDIENTS

3 Cloves garlic chopped
1 ts Ground cumin
2 ts Garam masala
2 ts Ground coriander
1/2 ts Red food colouring
10 oz Natural yoghurt
1 ts Paprika
1 ts Fresh chopped ginger
1 Lemon rind & juice
2 tb Vinegar
3 1/2 lb Chicken pieces
1 md Onion, minced

Servings

INSTRUCTIONS

Skin chicken pieces, score with sharp knife. In non-metallic bowl,mix all ingredients. Marinate chicken in mixture overnight, turning to marinate evenly. Cook on brazier bbq so that flames have direct contact with chicken (ie not on a hot-plate), or in a vertical grill on maximum heat. The object here is to emulate the tandoor as much as possible in cooking with intense, dry heat. Serve with rice, naan, lettuce, onion rings, cucumber slices and lemon wedges. I personally add ground mint and ground very hot chilli powder the above marinade. I probably dont want to know what the original red coloured powder is in the tandoori powder I buy from Indian spice merchants, but it adds to the authenticity. I now mainly use a powder tandoori marinate from Keens. It is cheap, easy and authentic. Have fun.

NOTES

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Chicken Tandoori

3 Cloves garlic chopped
1 ts Ground cumin
2 ts Garam masala
2 ts Ground coriander
1/2 ts Red food colouring
10 oz Natural yoghurt
1 ts Paprika
1 ts Fresh chopped ginger
1 Lemon rind & juice
2 tb Vinegar
3 1/2 lb Chicken pieces
1 md Onion, minced

Skin chicken pieces, score with sharp knife. In non-metallic bowl,mix all  ingredients. Marinate chicken in mixture overnight, turning to marinate  evenly. Cook on brazier bbq so that flames have direct contact with chicken  (ie not on a hot-plate), or in a vertical grill on maximum heat. The object  here is to emulate the tandoor as much as possible in cooking with intense,  dry heat.    Serve with rice, naan, lettuce, onion rings, cucumber slices and lemon  wedges.    I personally add ground mint and ground very hot chilli powder the above  marinade. I probably dont want to know what the original red coloured  powder is in the tandoori powder I buy from Indian spice merchants, but it  adds to the authenticity. I now mainly use a powder tandoori marinate from  Keens. It is cheap, easy and authentic. Have fun.

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 6 Servings

Calories: 602
Calories from Fat: 364 (60%)

Amt Per Serving		% DV

	Total Fat 40.5g	54 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 16.7g
	Polyunsanturated Fat 8.6g
Cholesterol 198.8mg		61 %
Sodium 219.3mg		8 %
Potassium 656.5mg		17 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 4.3g
Protein 51.6g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 602

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