Title: Tandoori Style Chicken (Northern India)
Categories: Indian Chicken
Yield: 1 Batch

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

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.

Recipe from Louisville pediatric cardiologist Surgeet Singh in Food Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 26. Posted by Cathy Harned.

By Mrarchway on

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