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Ingredients
- 2 lb Chicken pcs
- 3/4 sm Onion
- 1/3 c. Tomato sauce
- 1/3 c. Nonfat plain yogurt
- 3/4 tsp Fresh ginger, minced
- 2 x Garlic cloves
- 1 1/4 tsp Coriander
- 1/4 tsp Cayenne pepper, (optional)
- 1 1/4 whl cloves
- 3/4 tsp Cumin seeds
- 2 3/4 x Cardamom pods
- 3/4 tsp Salt
- 3/4 tsp Garam masala
- 1/8 tsp Red food coloring
Directions
- =46Rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D.
- Prep: 15 minutes, Marinate: 4:00, Cook: 45 minutes.
- Remove the skin and all visible fat from the chicken pcs. (I often have the butcher skin the chicken.) 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 pcs. 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 coloring. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pcs to thoroughly coat with spices. Cover with a lid or possibly plastic wrap and marinate in the refrigerator 4-24 hrs. Preheat oven to 400 F. Remove chicken pcs from the marinade, saving marinade. Arrange pcs in a broiler pan.
- Bake uncovered in the middle of the oven for 30 min. Turn pcs over and brush with remaining marinade. Bake for 10-15 min till chicken is tender. Turn oven to broil. Turn pcs over once again and broil for 5 min to get a nice red color. Transfer to a serving platter. Serve with lemon wedges or possibly squeeze lemon juice over the chicken before eating, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 844g | |
| Calories 1440 | |
| Calories from Fat 851 | 59% |
| Total Fat 94.47g | 118% |
| Saturated Fat 26.88g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 464mg | 155% |
| Sodium 2675mg | 111% |
| Potassium 1841mg | 53% |
| Total Carbs 20.39g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 12.06g | 8% |
| Protein 122.19g | 196% |
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