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Old 02-21-2008, 06:39 AM
barbszy's Avatar
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Tandoori Chicken

This recipe was originally posted in September 2007 What’s for Dinner by barbszy
Tandoori Chicken
This makes enough marinade for about a dozen bone-in, skinless chicken thighs.

2 1/2 tsp unseasoned meat tenderizer
1/3 cup lemon juice

1. Take your skinless, bone-in chicken parts. Slash the meat diagonally about 1/2 inch deep and about an inch apart.

2. In a Pyrex baking pan (9X13), pour the lemon juice mixture over the chicken. Mix them around and rub it into the slashes so they all get a little attention. Cover and leave it alone for 30 minutes.

INGREDIENTS for marinade
2 cloves garlic--minced from the jar is great
1 TB chopped ginger root OR 1 tsp ground ginger
1 tsp cumin
1/2 tsp cardamom
1/2 tsp red pepper
1 TB paprika
1/3 cup plain yogurt

3. Mix all of the ingredients for the marinade together until smooth. When the half hour from Step 2 is up, pour the marinade over the chicken and then toss the pieces around until it's all covered pretty evenly.
Let the chicken marinate at least 8 hours. Turn occasionally.
4. Cover and roast at 525 degrees for half an hour.

It just falls off the bone. Delicious.

1/3 cup plain yogurt is just HALF of a small container. I double the spices, mix up all the yogurt, and then freeze the rest of the marinade for a future recipe.
Barb's blog and Barb's Fridge
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Old 03-23-2015, 09:32 PM
Miss Money Penny's Avatar
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Join Date: Oct 2013
Posts: 13,483
Oh my... this is great! Tandoori chicken has become one of my favourites!
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