| I am glad to have shared with you this secret recipe | | | | crusted but never scorched. |
| to cooking awesome tandoori chicken. Now you can | | | | Notes: COOKING ON A CHARCOAL GRILL: Wipe the |
| have it to enjoy at home. It's easy and authentic! | | | | grill with a bit of oil so that the chicken will not stick. |
| When I wouldn't be home for dinner, I usually cook it. | | | | Brush the chicken with the marinade and sprinkle with |
| My children ate it and said it was really good and | | | | lemon juice. Grill until chicken is golden red, about 15 |
| always ask me to make it again. You'll be amazingly | | | | minutes. Turn and grill until the second side is golden, |
| surprised! | | | | about 10 minutes, basting once with lemon juice. |
| #1. Ingredients of tandoori chicken recipe #1 (For 6-8 | | | | TO SERVE: Put the chicken on a large heated platter, |
| servings): | | | | on a bed of lettuce leaves. Decorate down the |
| 1 pt. yogurt | | | | center of the platter with thin lemon wedges and thin |
| 1/2 c. white vinegar | | | | slices of red onion. |
| 1 1/2 tbsp. ground cumin | | | | Ingredients of tandoori chicken recipe #2 (For 4 |
| 1 tbsp. red chili powder | | | | servings): |
| 1 tbsp. garam masala | | | | 1 (2 to 3 pound) chicken, skinned and quartered |
| 1 tbsp. salt | | | | 2 tablespoons lemon juice |
| 2 tbsp. freshly ground black pepper | | | | 1 teaspoon salt |
| 4 chickens, cut up and skinned | | | | 4 teaspoons ground allspice |
| 1/3 c. red color, optional | | | | 2 tablespoons plain yogurt |
| 1 heaping tbsp. garlic/ginger paste or 4 garlic cloves, | | | | 2 tablespoons lemon juice |
| mashed, 1 piece fresh ginger (size of walnut), minced | | | | 2 tablespoons vegetable oil |
| 1/2 c. oil | | | | 2 tablespoons distilled white vinegar |
| Cooking Instructions of tandoori chicken recipe #1: | | | | Cooking Instructions of tandoori chicken recipe #2: |
| | | | |
| 1. Mix all ingredients well in a large pan, deep enough | | | | 1. Make cuts in the chicken flesh, almost to the bone. |
| to hold 4 chickens. Make 3 deep gashes with sharp | | | | Pour 2 tablespoons of the lemon juice over the |
| knife into each breast, 1 long gash down legs and 3 | | | | chicken and rub in the salt. |
| gashes on thighs. | | | | 2. Combine the tandoori spice, yogurt, 2 tablespoons |
| 2. Marinate the chicken halves for at least 6 hours | | | | lemon juice, oil and the vinegar. Coat the chicken with |
| and preferably overnight, turning the pieces | | | | the mixture, rubbing well into the cuts. Place the |
| occasionally to coat them well. When ready to cook | | | | chicken in a 13×9 inch pan, cover with foil and |
| the chickens, remove them from the marinade. | | | | refrigerate overnight, turning occasionally. |
| 3. Preheat oven to 500 degrees for at least 1/2 hour. | | | | 3. Preheat oven to 350 degrees F (175 degrees C). |
| Put the chicken in a shallow pan, breast side up. | | | | 4. Bake covered chicken at 350 degrees F (175 |
| Roast until crusty, about 20 minutes. Turn over and | | | | degrees C) for 1 hour. Remove foil the last 15 |
| roast 10 minutes more. The chicken should be deeply | | | | minutes of baking. |