*  Exported from  MasterCook II  *

                             Tandoori Chicken

Recipe By     : Classic Indian Cooking/Indian Restaurant Cookbook
Serving Size  : 4    Preparation Time :2:30
Categories    : Main Dishes                      Ethnic - Indian
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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