Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Julie Sahnis' Tandoori Chicken

4 pieces bone-in chicken breast
2 tablespoon light vegetable or olive oil for basting

¾ cup plain yogurt
2 tablespoon lemon juice
4 cloves garlic, peeled
1-inch piece of peeled, fresh ginger
1 tablespoon ground cumin
1 teaspoon coriander
½ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 tablespoon red food coloring, optional
2 tablespoon yellow food coloring, optional
coarse salt, to taste

Pull the skin off 4 pieces of bone-in chicken breast halves and legs in any combination and trim the fat. Score the chicken diagonally with a knife at 1 inch 5 intervals and then prick the flesh with a fork. Set aside in a bowl. Mix ¾ cup plain yogurt, 2 tablespoons lemon juice, 4 peeled garlic cloves, 1 tablespoon ground cumin, 1 teaspoon coriander, ½ teaspoon ground cardamom, ¼ teaspoon ground cloves, ½ teaspoon cayenne pepper, ½ teaspoon freshly ground black pepper, 1 tablespoon red food coloring, 2 tablespoons yellow food coloring, and coarse salt to taste in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 500°F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked.


Search for Recipes, Search using Google, or Return to Cookbook Index