I'm rediscovering many favorite recipes lately. In all of our nomadicism many of them were pushed by the wayside. It can be difficult to keep a steady stock of necessary ingredients when sharing a pantry.
This is one that my family has been very excited about partaking of once again. Tandoori chicken. The recipe even came from a friend who grew up in India. My children devour it, as do Ryan and I. And if you're afraid of spice, you needn't fear this recipe. It is delightfully savory without being "spicy hot."
The recipe actually calls for a fryer, but we just have a little portable grill, and it doesn't handle bone-in chicken. If you don't have a grill at all, you can use a broiler pan in the oven. And don't let the list of ingredients or lengthy instructions deter you. All of the ingredients are just tossed into a food processor, then you basically marinate and then cook the chicken. It looks scary, but it is actually very easy, and so worth it! Even my children ask for "yellow chicken." I'm happy to oblige. And now for the recipe.
1 medium onion, diced
1 garlic clove
3 T. salad oil
2 T. lemon juice
1 T. minced ginger or 3/4 t. ground (I recommend fresh)
2 t. salt
1/2 t. ground cumin
1.5 t. ground coriander
1 t. sugar
1/2 t. turmeric
1/4 t. cayenne pepper
1/4 c. plain yogurt
1, 3lb. broiler-fryer, quartered
In blender container or food processor, place all ingredients except yogurt and chicken. Blend or process at high speed until pureed. Pour mixture into 12x8 baking dish and stir in yogurt.
With a sharp knife, make 3 diagonal slashes in each chicken breast half; do not cut all the way through to the bone. Make 2 diagonal slashes in each thigh. Make several small cuts in each drumstick. Add chicken to yogurt mixture. Cover and refrigerate at least 12 hours, turning chicken occasionally.
Prepare outdoor grill for barbecuing. When grill is ready, place chicken on grill over low coals. Cook 35 minutes or until chicken is fork-tender, turning often and basting with yogurt mixture.
To broil in oven, marinate as above. Place chicken skin down in broiler pan and baste. Broil about seven to nine inches from source of heat 25 minutes or until browned. Turn and baste with remaining mixture; broil 15 minutes longer or until chicken is fork-tender.