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Name: Tandoori Style Chicken (Northern India)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 2 ts Garam masala; 2 tb Butter or margarine; 1 Bulb fresh garlic; Salt; 1 ts Black pepper; 4 ts White vinegar; 1 3-inch piece fresh ginger peeled; 1 ts Cayenne pepper; 2 1/2 lb Chicken (to 3 lb); 4 ts Lemon juice; 2 md Onions; 1 lb Plain yogurt

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INGREDIENTS

2 ts Garam masala
2 tb Butter or margarine
1 Bulb fresh garlic
Salt
1 ts Black pepper
4 ts White vinegar
1 3-inch piece fresh ginger ; peeled
1 ts Cayenne pepper
2 1/2 lb Chicken ; (to 3 lb)
4 ts Lemon juice
2 md Onions
1 lb Plain yogurt

Batch

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.

NOTES

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Nutrition

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Serving Size: 1 Batch (1953g)
Recipe Makes: 1

Calories: 3261
Calories from Fat: 1995 (61%)

Amt Per Serving		% DV

	Total Fat 221.7g	296 %
	Saturated Fat 68.1g	340 %
	Monounsaturated Fat 89.8g
	Polyunsanturated Fat 46.9g
Cholesterol 916.5mg		282 %
Sodium 1141.8mg		39 %
Potassium 3793.7mg		100 %
Total Carbohydrate 70.4g		21 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 64.5g
Protein 237.8g		340 %
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: 3261

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