Title: Tandoori Chicken
 Categories: Indian, Chicken
      Yield: 4 servings
    1/2 c  Fresh lime juice
      4 ts Ground cayenne pepper
      1 tb Ground paprika
      1 sm Onion, chopped
      5    Cloves garlic
      1 tb Peeled, chopped ginger root
      2 ts Coriander seeds, crushed
      1 ts Cumin seeds
    1/2 ts Turmeric
      1 c  Nonfat yogurt
      3 lb Chicken, skinned and trimmed
           -of fat
  This famed chicken "barbecue" from northern India is traditionally
  prepared in a tandoor, an underground jar-shaped clay oven that
  believed to have originated in Persia. The oven can be heated to very
  high temperatures, which sears the chicken and seals in the juices.
  Equally delicious results can be obtained in a conventional oven or
  on a covered grill. The yogurt marinade keeps the chicken from drying
  Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger,
  coriander, cumin and turmeric in a blender or food processor and
  blend for several minutes, or until the mixture forms a smooth paste.
  Transfer the mixture to a bowl and stir in the remaining 1/4 cup lime
  juice and yogurt.
  Place chicken in a shallow non aluminum dish. Make deep gashes in the
  flesh and stuff with the yogurt mixture. Rub the rest of the yogurt
  mixture over the chicken, cover and marinate for 8 to 24 hours in the
  Preheat oven to 350 degrees F. Place the chicken on a lightly oiled
  rack over a roasting pan. Reserve any marinade that doesn't cling to
  the bird for basting. Bake the chicken, basting occasionally, for 1
  hour, or until the juices run clear when the bird is pierced with a
  Alternatively, to grill the chicken, prepare a charcoal fire. When the
  coals are hot, push them to the outsides of the grill. Place a drip
  pan in the center and bank the coals around it. Place a lightly oiled
  cooking rack on top. Set the chicken on the rack over the drip pan.
  Cover and cook for 1 1/2 to 1 1/4 hours, or unto the juices run clear
  when the bird is pierced With a fork. Watch the coals and the chicken
  closely and add more coals as necessary, taking care the chicken does
  not overcooks
  Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy
  Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted
  by permission of Little, Brown and Company (Inc).

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