Barbecued Chicken (Tandoori Murgh) Recipe
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Ingredients : Barbecued Chicken (Tandoori Murgh) Recipe
2 lb chicken pieces
3/4 small onion
1/3 cup tomato sauce
1/3 cup nonfat plain yogurt
3/4 tsp fresh ginger, chopped
2 garlic cloves
1 1/4 tsp coriander
1/4 tsp cayenne pepper, optional
1 1/4 whole cloves
3/4 tsp cumin seeds
2 3/4 cardamom pods
3/4 tsp salt
3/4 tsp garam masala
1/8 tsp red food coloring
Remove the skin and all visible fat from the chicken pieces. (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 pieces. 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 pieces to
thoroughly coat with spices. Cover with a lid or plastic wrap and marinate
in the refrigerator 4-24 hours. Preheat oven to 400øF. Remove chicken
pieces from the marinade, saving marinade. Arrange pieces in a broiler
pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces
over and brush with remaining marinade. Bake for 10-15 minutes until
chicken is tender. Turn oven to broil. Turn pieces over once again and
broil for 5 minutes to get a nice red color. Transfer to a serving
platter. Serve with lemon wedges or squeeze lemon juice over the chicken
before eating, if desired.
Per serving: calories 294, fat 7.2g, 23% calories from fat, cholesterol
159mg, protein 50.2g, carbohydrates 4.5g, fiber 0.6g, sodium 595mg.
Exchanges: 3 Lean Meat.
The recommended wines are: Pinot Blanc, Riesling, or Chardonnay.
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