Chicken Tandoori

From It’s All American Food p. 224 – We LOVE this recipe! Super yummy if you love lot’s of flavor! Not hard to prepare either.

Place the following ingredients in a food processor or blender:

1 cup Yogurt, plain

5 medium Garlic cloves, peeled

1/4 cup coarsely chopped Ginger root

1 tsp. Ground coriander

1 tsp. Garam Masala

1/2 tsp. Ground Cumin

1/4 tsp. Ground Cinnamon

1/4 tsp. Indian chili powder, or cayenne

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Fenugreek (I couldn’t find this so didn’t use it.)

1/8 tsp. Ground Clove

Put the marinade in a large resealable plastic freezer bag, labeled with instructions.

Add: 8 large boneless chicken thighs or  about 2 lbs. boneless, skinless, chicken breasts – either one scored about 1/4″ deep and lightly salted. Turn to coat. Freeze.

Instructions: Thaw. Prepare a hot outdoor fire or turn on your indoor broiler. Remove chicken from marinade and dry well. Cook until just done in method desired – brown and sizzled on the outside, just past pink on the inside. While the chicken is cooking, place 8 thick sweet onion slices on the heat. They should be browned but slightly crunchy. Top chicken with onion slices and serve lemon wedges on the side.

Note: You could reserve some of the marinade in a small plastic bag and bake the chicken with that on it for more flavor.

Yield: 4 main-course servings