Tandoori Chicken
  • 1 medium onion
  • 1 tsp ground ginger
  • 4 cloves of garlic
  • 3 tbsp of lemon juice
  • 8 oz of plain yogurt
  • 1 tbsp olive oil
  • 2 tsp curry powder
  • 1/2 tsp hot pepper red sauce (Tabasco)
  • 10 pieces of chicken
  1. Skin the chicken. Chop onions and put in blender with the ginger, lemon, and garlic. Puree. Put the puree in a bowl big enough to fit all the chicken. Add yogurt and the rest of the ingredients. Mix. Add the skinned chicken (I slash the chicken a bit, as well) and marinate over night. On the next day, bake for 20 minutes. Turn the pieces over and baste with the above yogurt mixture. Bake for another 20 minutes. Then place all pieces in the broiler for 2-3 minutes.