Tandoori style chicken (northern india)
Yield: 1 Batch
Ingredients:
- 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
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.
