Chicken Tandoori

Course : Curry
Serves: 4
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8 pieces chicken
1 tablespoon curry powder
1 teaspoon salt
1 medium onion -- finely chopped
1 cup plain yogurt
1/2 teaspoon garlic
1 teaspoon paprika

Preparation / Directions:

Mix all ingredients and marinate in the refrigerator for 4 to 8 hours. Bake in very hot oven (450F or higher) until chicken is done. Use meat thermometer and remove chicken when thickest parts are at a temperature of 160F. Any more cooking and chicken will be dry. The secret of Tandoori cooking is a very hot oven to give the chicken a crispy outside and tender juicy inside. If you overcook the chicken, it will taste like chicken in an Indian restaurant buffet that was cooked hours ago and kept warm.

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