Tandoori Chicken

Ingredients

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

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 teaspoon salt
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    • 3/4 teaspoon freshly ground black pepper
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  • Tandoori Chicken
    • 2 to 3 lb. boneless chicken thighs and breasts
    • 4 large cloves garlic
    • 2-inch piece ginger, peeled
    • 1/2 cup chopped cilantro leaves
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    • 1 tablespoon garam masala
    • 1/2 cup Hungarian paprika
    • 1/2 cup heavy cream
    • 1/2 cup olive oil
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    • 3/4 cup coarsely chopped onion
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    • 1 tablespoon paprika
    • 3 tablespoons lemon juice
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    • 1 tablespoon grated peeled fresh ginger
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    • 1 1/2 sweet onion
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    • Salt and pepper to taste
    • 6 (5-ounce) boneless chicken breasts
    • 1 T cayenne pepper
    • 1 t coriander
    • 1 t garam masala
    • 1 t cumin
    • 1 t cumin
    • 1 t turmeric
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