Tandoori Chicken - Madhur Jaffrey

Course : Curry
Serves: 8
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1 medium onion -- peeled and chopped
6 cloves garlic -- peeled and chopped
1 1/2 ounces ginger root -- peeled and chopped
3 tablespoons lemon juice
8 ounces nonfat plain yogurt
1 tablespoon coriander seed -- ground
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon cloves -- ground
1/4 teaspoon cinnamon
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper -- (to taste)
1 teaspoon red food coloring -- (optional)
3 pounds chicken thighs without skin

Preparation / Directions:

First make the marinade. Put the chopped onion, garlic, ginger, and lemon juice in a blender or food processor, and blend until you have a smooth paste. Place the paste in a bowl large enough to hold the chicken. Add the yogurt, spices, and food coloring. Mix well. Remove the skin from the chicken. With a sharp knife, make two deep slashes on each thigh. Put the chicken in the marinade and stir until all pieces are well coated. Cover and refrigerate for 24 hours. (A large sealable food storage bag is very helpful for marinating.) Remove the chicken from the marinade. Broil in the oven until thoroughly cooked -- about 25 minutes -- or cook on a grill. Serve garnished with thinly sliced onion rings and lemon wedges.

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