TANDOORI CHICKEN

Tandoori Chicken image

Provided by grapefruit

Categories Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken quarters, skinned
2 tablespoons lemon juice
1/3 cup plain yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon dried mint or 1 teaspoon chopped of fresh mint
red food coloring (optional)
ghee or butter, for basting

Steps:

Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter.
place in a large dish and rub lemon juice all over + into cuts.
cover and marinate for 1 hour.
Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well.
Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times.
Bring the CHicken to room temperature before broiling or grilling.
To Broil: Preheat oven to 450°F
Place chicken pieces in a large roasting pan, preferably on a wire rack.
Discard the leftover marinade.
Brush chicken pieces with ghee or butter.
Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
To Grill : Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
Turn and grill the other side for 8 minutes.
Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
Transfer chicken to platter.
Decorate with sliced onion and tomato.
Serve with Naan and raita.