Tandoori Chicken

Ingredients

  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 8-ounce container plain low-fat yogurt
  • 3 garlic cloves
  • ¼ cup fresh lemon juice
  • 1 3 1/4-pound chicken, cut into 8 pieces
  • 1 teaspoon paprika
  • + 4 more ingredients
    • 1 ½ teaspoons fresh ginger
    • 1 ½ teaspoons chili powder
    • ½ teaspoon turmeric
    • 1 teaspoon salt

Pat chicken dry. Cut several slits in each piece. Rub with lemon juice. Combine all remaining ingredients in baking dish. Add chicken to yogurt mixture and turn to coat. Cover and refrigerate 2 hours or overnight, turning occasionally. Preheat oven to 400°F. Butter baking pan. Arrange chicken ski...

View full recipe at Epicurious

Comments

Variations on Tandoori Chicken

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    • 1 cup plain yogurt (not low-fat; preferably Greek-style)
    • 3/4 teaspoon freshly ground black pepper
    • 1/4 cup fresh cilantro
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    • 1/2 cup white vinegar
    • 1/2 cup olive oil
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    • 3/4 cup coarsely chopped onion
    • 1 teaspoon coarsely chopped peeled fresh ginger
    • 2 garlic cloves, peeled
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    • 1 tablespoon paprika
    • 2 chicken leg quarters (about 2 pounds), skinned
    • 3 garlic cloves, minced
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    • Salt and pepper to taste
    • 6 (5-ounce) boneless chicken breasts
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    • 1 t coriander
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    • 1 t cumin
    • 1 t cumin
    • 1 t turmeric
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