TANDOORI CHICKEN I

Tandoori Chicken I image

This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice.

Provided by Martha

Categories World Cuisine Recipes Asian Indian

Time 9h20m

Yield 4

Number Of Ingredients 8

Ingredients

1 (2 to 3 pound) chicken, skinned and quartered
2 tablespoons lemon juice
1 teaspoon salt
4 teaspoons ground allspice
2 tablespoons plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar

Steps:

Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 3 g, Cholesterol 122.4 mg, Fat 28.7 g, Fiber 0.5 g, Protein 38.7 g, SaturatedFat 7.1 g, Sodium 703.2 mg, Sugar 0.7 g