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Tandoori Chicken

2 lbs. chicken pieces
3/4 small onion
1/3 cup tomato sauce
1/3 cup nonfat plain yogurt
3/4 tsp. fresh ginger, chopped
2 garlic cloves
1-1/4 tsp. coriander
1/4 tsp. cayenne pepper (optional)
1-1/4 whole cloves
3/4 tsp. cumin seeds
2-3/4 cardamom pods
3/4 tsp. salt
3/4 tsp. garam masala
1/8 tsp. red food coloring

Remove the skin and all visible fat from the chicken pieces. Cut
2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken.
Place in a casserole dish and set aside. Cut onion into 4-5 pieces.
In a blender jar put onion, tomato sauce, yogurt, ginger, garlic
cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom
pods, salt, garam masala and red food coloring. Blend to a smooth
paste. Pour the tandoori paste on the chicken and turn pieces to
thoroughly coat with spices. Cover with a lid or plastic wrap and
marinate in the refrigerator 4-24 hours. Preheat oven to 400 F.
Remove chicken pieces from the marinade, saving marinade. Arrange
pieces in a broiler pan. Bake uncovered in the middle of the oven
for 30 minutes. Turn pieces over and brush with remaining marinade.
Bake for 10-15 minutes until chicken is tender. Turn oven to broil.
Turn pieces over once again and broil for 5 minutes to get a nice
red color. Transfer to a serving platter. Serve with lemon wedges
or squeeze lemon juice over the chicken before eating, if desired.
Makes 6 servings.


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