TANDOORI CHICKEN

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Tandoori Chicken image

Provided by Rebecca Miller French

Categories     Milk/Cream     Chicken     Tomato     Marinate     Kid-Friendly     Yogurt     Cookie     Small Plates

Yield Makes approximately 24 servings

Number Of Ingredients 13

1 pint nonfat plain yogurt
1/2 cup white vinegar
1/2 cup heavy cream
4 garlic cloves, mashed
1 1/2 tablespoons ground cumin
1 tablespoon garam masala
1 tablespoon salt
1/2 cup Hungarian paprika
1 2-inch piece ginger, grated
1/2 cup olive oil
2 tablespoons black pepper
3 tablespoons tomato paste
4 quartered chickens or the equivalent, cut into pieces

Steps:

  • 1. Mix together all the ingredients but the chicken in a large bowl. Divide the mixture between two resealable plastic bags. Make 4 or 5 deep slits in each piece of chicken and place the pieces in the bags. Coat the chicken well and marinate it overnight in the refrigerator.
  • 2. Preheat oven to 500°F. Remove the chicken from the bags and blot it with paper towels to remove excess marinade. Place it in a roasting pan and roast for about 20 minutes, then turn the pieces over and roast for another 10 minutes, or until done.
  • 3. Serve with white rice, along with naan bread, saag paneer, and samosas (all available frozen at Kalustyan's; frozen samosas are also sold at ethnicfoodsco.com). Fry the samosas according to the package directions on the morning of the party, then reheat them at 350°F for 6 to 8 minutes before serving. They taste best with mango or coriander chutney (available at Kalustyan's).

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