Indian food

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University of Toronto Scarborough
Henry Shiu

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight. Prep Time: 8 hours, 45 minutes Cook Time: 45 minutes Total Time: 9 hours, 30 minutesIngredients: 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat 12 cup plain yogurt 2 tablespoons fresh lemon juice or malt vinegar 1 tablespoon minced garlic 1 tablespoon peeled and grated or crushed ginger root 1 tablespoon ground cumin 1 teaspoon ground coriander 12 teaspoon cayenne pepper 14 teaspoon ground cardamom 14 teaspoon ground cloves 14 teaspoon fresh-ground black pepper 2 teaspoons salt, or to taste Vegetable oil, for brushing Fresh cilantro sprigs for garnish Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish Preparation: Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate
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