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Tandoori Chicken

MyCookbook Recipe Database
MyCookbook Member: magev
Recipe Category: Poultry
Recipe Preparation Level: moderate

    CHICKEN TANDOORI
    1-2 1/2 to 3-pound chicken, cut into pieci'
    Icup plain yogurt
    I onion, diced
    1 clove garlic, crushed
    1 teaspoon ground ginger
    2 tablespoons curry powder
    2 teaspoons cider vinegar
    1 teaSpoon salt
    Juice of one lemon
    1 teaspoon paprika
    Preliminaries: Skin thIcken if desired. Prick flesh with fork and place in a
    deep bowl. /
    1. In a separate bowl, mix together yogurt, onion, garlic, ginger, curry pow
    der, vinegar, salt, lemon juice and paprika and pour over chicken pieces.
    (Make sure they are completely covered.)
    2. Cover the bowl and marinate overnight in the refrigerator.
    3. Place chicken pieces on a wire rack in a roasting pan.
    4. Bakeat 350 degrees for 1 hour in center of the oven.
    CHICKEN TANDOORI
    1-2 1/2 to 3-pound chicken, cut into pieci'
    Icup plain yogurt
    I onion, diced
    1 clove garlic, crushed
    1 teaspoon ground ginger
    2 tablespoons curry powder
    2 teaspoons cider vinegar
    1 teaSpoon salt
    Juice of one lemon
    1 teaspoon paprika
    Preliminaries: Skin thIcken if desired. Prick flesh with fork and place in a
    deep bowl. /
    1. In a separate bowl, mix together yogurt, onion, garlic, ginger, curry pow
    der, vinegar, salt, lemon juice and paprika and pour over chicken pieces.
    (Make sure they are completely covered.)
    2. Cover the bowl and marinate overnight in the refrigerator.
    3. Place chicken pieces on a wire rack in a roasting pan.
    4. Bakeat 350 degrees for 1 hour in center of the oven.


    Yield: 6 servings

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