Tandoori Chicken



Tandoori Chicken
I have become very fond of Indian cuisine. This is one of my favorite simple dishes.
Recipe type: Main
  • ½ cup yogurt
  • 3 tablespoons Tandoori Masala, recipe follows
  • 1 tablespoon chopped garlic
  • Juice of 1 lime
  • A pinch of salt
  • 3 large chicken breasts cut into thick strips or chunks
  • Lime wedges, for garnish
  • ¼ cup cumin seeds
  • ¼ cup coriander seeds
  • 3 tablespoons smoked paprika
  • 2 tablespoons garam masala
  • 2 teaspoons garlic powder
  • 1 teaspoon red chili powder
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 8 green cardamom pods
  • 5 whole cloves
  • ½-inch piece cinnamon stick
  1. Preheat the oven to 400 degrees F.
  2. Start with the Tandorri Masala by grinding the cumin seeds, coriander seeds, smoked paprika, garam masala, garlicpowder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an a spice grinder or magic bullet works great too. Store in an airtight container. Yield: 1 cup.
  3. Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.