Tandoori Style Chicken

Course : Curry
Serves: 1
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1 medium chicken (about 3 pounds)
4 teaspoons white vinegar
1 teaspoon salt
4 teaspoons lemon juice
3 piece peeled -- fresh ginger
2 medium onions
1 medium fresh garlic bulb
1 pound plain yogurt
1 teaspoon red pepper
2 teaspoons garam masala
1 teaspoon black pepper
2 tablespoons butter or margarine

Preparation / Directions:

Meat should be at room temperature. Cut into serving-sized portions. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture. Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room temperature before grilling or baking at 350F. for 40 minutes. Use melted margarine to drizzle over chicken as it cooks. Serve on a bed of rice. The marinade can be used again.

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