RLGA01H3 : Indian food
Document Summary
Classic tandoori chicken from india is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. This recipe needs to marinate at least 8 hours or overnight. 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. 8 hours or overnight. (do not marinate for longer than 2 days. ) Remove the chicken from the refrigerator at least 30 minutes before cooking. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire.
