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Barbecued 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 colouring. 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.