Chicken Tandoori

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This chicken dish is full of Indian flavor. It’s one of the best out there!

Shared by svenetos

Serving Size / Yield

4 servings

Ingredients

grated rind 1 lemon
6 Tbs. lemon juice
2 tsp. salt
4 chicken quarters
1 tsp. coriander
1/2 tsp. cumin
1 tsp. ginger
1 garlic clove, crushed
2 tsp. paprika
pinch cayenne
1 1/4 C. yogurt
1 Tbs. vinegar
1/4 C. butter

Directions

Mix the lemon rind, 2 Tbs. of the juice and the salt. Make gashes in the flesh of the chicken and rub in the mixture. Mix the coriander, cumin, ginger, garlic, paprika and cayenne. Blend with the rest of the lemon juice, add the yogurt and vinegar. Spread over the chicken and cover. Marinate overnight in refrigerator.

Preheat the oven to 400 degrees. Place the chicken on a rack in a roasting pan for 15 minutes. Baste with the remaining marinade and the butter. Reduce the heat to 350 degrees and cook for 1 hour, then increase heat again to 400 degrees for 15 minutes to dry the chicken pieces.

Serve with: Curried Rice