Barbecued Chicken (Tandoori Murgh)

Recipe Ingredients

2 lbs	908g / 32oz	Chicken pieces
3/4 lb	340g / 11oz	Onion (small)
1/3 cup	78ml	Tomato sauce
1/3 cup	78ml	Nonfat plain yogurt
3/4 teaspoon	3.8ml	Fresh ginger - chopped
2		Garlic cloves
1 1/4 teaspoons	6.3ml	Coriander
1/4 teaspoon	1.3ml	Cayenne pepper - (optional)
1 1/4		Whole cloves
3/4 teaspoon	3.8ml	Cumin seeds
2 3/4		Cardamom pods
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Garam masala
1/8 teaspoon	0.6ml	Red food coloring

Recipe Instructions

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.

Source:
From Lite and Luscious Cuisine of India by Madhu Gadia,

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