BBQ Tandoori Chicken
  • 2 lb chicken pieces
  • 3/4 small onion
  • 1/3 cup tomato sauce
  • 1/3 cup nonfat plain yogurt
  • 3/4 teaspoon fresh ginger; chopped
  • 2 garlic cloves
  • 1 1/4 teaspoon coriander
  • 1/4 teaspoon cayenne pepper; (optional)
  • 1 1/4 whole cloves
  • 3/4 teaspoon cumin seeds
  • 2 3/4 cardamom pods
  • 3/4 teaspoon salt
  • 3/4 teaspoon garam masala
  • 1/8 teaspoon red food coloring
  1. 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 400øF. 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
Modified from and cookbook i use in Indian food