Tandoori Chicken
Prep:
30 min plus marinade time
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Cook:
20 min
4-6
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Medium
Ingredients
2½ pounds chicken pieces, skinned
1 juicy lemon
1¾ cup SCD plain yogurt
1 medium onion, peeled and quartered
1 clove garlic, peeled
¾-inch cube of fresh ginger, peeled and quartered
2 tsp garam masala
1 tsp salt
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1134 grams chicken pieces
1 juicy lemon
397 grams SCD plain yogurt
1 medium onion peeled and quartered
1 clove garlic peeled
2-cm cube of fresh ginger peeled and quartered
2 tsp (10 ml) garam masala
1 tsp (5 ml) salt
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Instructions
- Cut two long slits into each piece of chicken.
- Spread the chicken pieces out on a large platter.
- Sprinkle half the salt and squeeze the juice from 3/4 of the lemon over them. Make sure this gets into the slits you have made. Turn the chicken over and repeat these steps with the remaining salt and lemon juice.
- Combine the yogurt, onion, garlic, ginger and garam masala in a food processor or blender. Blend until you have a smooth paste.
- Add the chicken and any accumulated juices into a bowl with the yogurt marinade. Mix well, making sure that the marinade gets into the slits.
- Cover and refrigerate for 6-24 hours (the longer the better!).
- Grill the chicken on a BBQ or bake in the oven at the highest possible temp for 20-25 minutes.
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Nutritional Info
Storage
Notes
When we tried this recipe to take the photo, the marinade was very liquid and not a paste as described above.
Used with permission from
SCD Recipe
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