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TANDOORI CHICKEN
Masala for marinade for 5 lb. roasting chicken:

1 1/4 oz. fresh ginger (adrak)
2 oz. fresh garlic (lasan) (about 20 cloves)
2 1/2 inch fresh green chili (hari mirch)
4 tbsp. freshly ground coriander seeds (dhania)
3 tsp. freshly ground black cumin seeds (kala jeera)
5 tbsp. lime juice
3 tbsp. vinegar
1 1/2 tsp. salt, or to taste
1 to 2 tsp. red chili powder (lal mirch)
1/2 cup yogurt
2 tbsp. vegetable oil
red color (optional)
ghee (clarified butter), for basting

Skin chicken. Make a few slashes in each area, and deep holes with
skewer.

Grind ginger, garlic, green chili, coriander and black cumin
well. Blenderize or mix in lime juice, vinegar, salt, red chili
powder, yogurt and vegetable oil until smooth. Add red color
till marinade turns a deep pink. Rub marinade on chicken outside
and inside. Marinate for 24 hours or at least overnight.

Bake at 350 F for 15-20 min/lb, or according to directions on
chicken. Chicken tends to dry out while cooking, so cover loosely
with foil for the first 2/3 of the cooking time. Cook uncovered
for the remaining 1/3 time, basting frequently with ghee. Cover
legs, wings, etc. in foil if they dry out too much.

Serve with lemon and thinly sliced onions.


NOTES:

Black cumin: Available at Indian stores. Best substitute, regular
cumin.

Red chili powder: Not to be confused with Mexican chili powder.
Best substitute, ground red cayenne pepper.

Ghee: Clarified butter. Make from butter or buy from an Indian
store. Best substitute, your favorite cooking oil.

Roast cumin and coriander seeds before grinding.

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