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Tandoori Chicken
1 3/4 cup yogurt (plain)
1/2 cup olive oil
1/4 cup vinegar
2 oz ginger root, peeled and chunked
8 cloves garlic, peeled
2 tbsps cumin, ground
2 tbsps coriander, ground
1/2 tsp cloves
2 tsps cayenne, ground
1 tsp black pepper, freshly ground
2 1/2 tsps salt
1 whole chicken, cut in pieces
Combine all ingredients (except chicken) in a blender or food
processor, and liquify. Slash the chicken pieces with a knife and
pierce with a fork. Pour sauce over chicken. Marinate at least
1 hour, or overnight in the refrigerator, removing 1 hr before
cooking. For best results, grill on BBQ. Also works well baked in
oven (I suppose even better if you have a "tandoori" oven). Garnish
(if desired) with slices of tomato and cucumber.
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Tandoori 14