Easy Tandoori Chicken
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Yellow onion||1 Medium, chopped|
|Minced fresh ginger/1/4 teaspoon ground ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Lime juice||1 Tablespoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Chicken||1 , quartered and skinned|
In an electric blender or food processor, combine the yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric, and cayenne pepper; whirl for 30 seconds.
Place the chicken in a 13"x 9"x 2" baking pan, add the yogurt mixture, then cover and refrigerate at least 4 hours, turning occasionally.
Preheat the broiler and lightly grease the rack.
Place the chicken on the rack and broil 7 inches from the heat for 8 minutes or until browned; turn and broil 8 minutes longer.
Reduce the heat to 325°F.
Transfer the chicken to a greased 13"x 9"x 2" baking pan, cover with foil, and bake in the oven about 10 minutes or until the juices run clear when the chicken is pierced with a sharp knife.
Transfer to a warm platter and garnish, if desired, with lime slices.