Tandoori Chicken

Ingredients

  • ½ teaspoon turmeric
  • 1 ½ teaspoons chili powder
  • 1 teaspoon paprika
  • 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
  • + 4 more ingredients
    • 1 ½ teaspoons fresh ginger
    • 2 tablespoons vegetable oil
    • 2 teaspoons ground cumin
    • 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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    • 1/4 cup fresh mint leaves
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    • 3/4 teaspoon freshly ground black pepper
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    • 1 or 2 fresh green chiles, thinly sliced
    • 1/4 tsp. turmeric
    • 1/2 tsp. cumin seeds, ground
    • 1 tsp. chili powder
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    • 2 garlic cloves, peeled
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon paprika
    • 1/4 teaspoon black pepper
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    • 3 garlic cloves, minced
    • 2 teaspoons ground coriander seeds
    • Fresh parsley (optional)
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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
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    • 1 t cumin
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