Tandoori Murgh (Tandoori Chicken)

Recipe Ingredients

2 lbs	908g / 32oz	Chicken; drumsticks or breasts or thighs
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Garam masala - *
1		Ginger - fresh 1/2" piece
1/2 teaspoon	2.5ml	Coriander seeds - ground
4		Garlic cloves
1/2 teaspoon	2.5ml	Cumin seeds - ground
1/2 cup	118ml	Yogurt - plain
1		Lemon juice
		Salt - to taste

Recipe Instructions

* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 inch cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together

Skin the chicken, wash & pat dry with paper towel. Make deep cuts on the surface with a knife. Mince or grate ginger and garlic.

Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate several hours in refrigerate.

Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6

Source:
"From Bengal to Punjab: The Cuisines of India"

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