Tandori-Style Chicken

 

The true Indian version of this dish is cooked in a special clay pot, often at temperatures over 800 degrees.

 

Serves 4

 

4 pounds Chicken, skinned and quartered

1 cup Yogurt, plain

1 teaspoon Lemon juice

1 teaspoon Vinegar

1 teaspoon Garlic, minced

1 teaspoon Ginger, fresh, peeled and minced

1 teaspoon Coriander

1/2 teaspoon Cumin

1/8 teaspoon Clove, ground

4 Tablespoons Olive oil

 

Mix all the ingredients (except the oil) in a large glass (or

other non-reactive) bowl. Toss well. Cover and place in the

refrigerator for at least 12 hours. Stir several times during

this period. Pre-heat the oven to 500. Place the chicken in a

baking dish. Drizzle on the oil. Bake for 30-40 minutes.

 

Serve with rice.

 

- Nick Sundberg