Tandoori chicken originates from India where the chicken (or other meat) is marinated in yogurt and spicy seasonings, and then cooked at high temperatures in an earthen oven or "tandoor." It is traditionally moderately hot, although those who like less spicy foods can use less cayenne pepper. This dish is low in fat due to the skin not being used.
1½ lb. whole chicken, cut up (or equivalent in thighs, breasts, etc.)
1½ C. yogurt
1½ C. olive oil
¼ C. lemon juice
3 T. fresh ginger, finely chopped
1 T. garlic, minced
4 T. cumin
1 T. cardamom
2 t. cayenne
Remove the skin from the chicken pieces and slash both sides of each piece with a knife. This allows the marinade inside the chicken, and also speeds cooking the interior. Mix the remaining ingredients to make a marinade, then marinate the chicken pieces for 2 hours. Preheat oven to 550° and roast the chicken pieces on a rack for 25-30 minutes.
It's possible that this might be cooked on a traditional grill or barbecue but I haven't tried it yet.
Filed under Poultry Tagged Indian, chicken, low fat, dinner