Easy Tandoori Chicken

Discussion in 'Food and nutrition' started by Tim, Jan 4, 2006.

  1. Tim

    Tim Guest

    Easy Tandoori Chicken

    1 whole chicken or desired chicken pieces
    on the bone, about 1 pound
    2 medium red onions, chopped
    2 hot green chilies, chopped
    4 cloves garlic, chopped
    1 teaspoon ground or finely chopped fresh ginger
    1/4 cup oil (I prefer olive oil)
    1/4 cup vinegar (I prefer red wine vinegar)
    3/4 teaspoon ground coriander
    3/4 teaspoon whole cumin seeds
    Salt and pepper to taste

    Clean and remove the skin from the chicken. If using a whole chicken,
    cut into pieces. Poke the chicken with a fork, or score the chicken
    with a knife and sprinkle with salt. Combine the chopped onion,
    chili, garlic, ginger and all remaining ingredients in a blender.
    Blend the ingredients to a fine paste. Layer the chicken pieces and
    marinade in a large bowl with a cover. Make sure all the chicken in
    covered with marinade. Cover and let marinate in the refrigerator for
    at least 3 hours, however overnight is best. Grill or roast until

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