Barbecued Chicken (Tandoori murgh)

Preparation: 15 min.Cooking: 45 min.Total: 60 min.
Recipe photo
  • 3 lbs chicken pieces
  • 1 small onion
  • 1/2 cup tomato sauce
  • 1/2 cup plain low fat yogurt, or sour cream
  • 1 tsp ginger, chopped
  • 2 cloves garlic
  • 2 tsp coriander seed
  • 1/2 tsp cayenne, optional
  • 2 whole cloves
  • 1 tsp cumin seed
  • 4 cardamom pods
  • 1 tsp salt
  • 1 tsp garam masala, or other curry powder
  • 1/4 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 in. long and .5 in. 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 400°F. 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.

Calories
170 Cal
Fat
6.1 g
Carbs
4.8 g
Protein
23 g
Fiber
0.95 g
Sugar
2.8 g
Cholesterol
66 mg
Sodium
580 mg