Tandoori Style Chicken
|Whole chicken||2 1⁄2 Pound, cut into serving pieces|
|Onion||1 , coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Root ginger||1 Inch, peeled and finely chopped|
|Garam masala||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cardamon||1⁄2 Teaspoon|
|Chili powder||1 Pinch|
|Plain yogurt||1 Cup (16 tbs)|
The day before the barbecue, make deep slits in the chicken pieces and place them in a large glass or ceramic dish.
Place onion, garlic, ginger, lemon juice, garam masala, cumin, cardamon, chili, turmeric, oil and salt in a blender.
Process until well mixed, then stir in yogurt.
Rub onion and yogurt mixture into chicken pieces, working it into the slits.
Cover and refrigerate overnight, turning chicken occasionally.
Remove chicken from dish, reserving marinade.
Cook on grill over medium-hot coals for 25 to 30 minutes, basting often with marinade and turning frequently.