* Exported from MasterCook II *
Recipe By : Classic Indian Cooking/Indian
Serving Size : 4 Preparation Time :2:30
Categories : Main Dishes Ethnic - Indian
Ingredient -- Preparation Method
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1 1/2 Kilograms Chicken Thighs,Skin Removed -- About 12 thighs
1/3 Cup Lemon or Lime Juice,Fresh
1/2 Teaspoon Salt
2 1/2 Teaspoons Tandoori Powder
250 Grams Yogurt,Plain -- (9 ounces)
2 Tablespoons Mustard Oil
6 Cloves Garlic
1 Teaspoon Salt
1 Tablespoon Ginger,Fresh
1 1/2 Teaspoons Paprika
1 1/2 Teaspoons Tandoori Powder
1 1/2 Teaspoons Ground Cumin
1/2 Teaspoon Red Pepper
1 Teaspoon Ground Roasted Cumin
1/2 Teaspoon Ground Cardamom
1) Remove and discard the skin from the chicken and wash the chicken in cold water. Pat the chicken pieces dry and put them in a large bowl.
2) Slash the flesh of each piece two or three times. Mix the lemon juice, salt and Tandoori powder together and rub this mixture into the slashes. Allow the chicken to marinate in this mixture for at least 1/2 hour.
3) While the chicken is marinating, mix the remaining ingredients together in a blender until well blended. Pour this mixture over the chicken when the 1/2 hour is up. Allow the chicken to marinate for at least an additional 1/2 hour, but best would be to marinate it overnight and cook it the next day or to prepare it in the morning and cook it in the evening.
4) Heat the oven to its highest temperature (250° C (500° F)). Arrange the chicken pieces on a wire rack set over a pan into which the marinade and juices from the chicken can drain. Bake in the upper 1/3 of the oven for 20 minutes, then turn the pieces over and bake an additional 10 minutes. NOTE: This is how I cooked tandoori in my new oven. TAKE CARE (!!!) and adjust the cooking time according to how done it looks. It's okay if it gets a little bit black (in fact it should), but don't burn it to a crisp and don't underbake it either.
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Serving Ideas : Serve with Saffron Rice with Peaches