Tandoori Chicken (Marinade)

Ingredients

• 3 1/2 lbs skinless chicken pieces
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon red pepper
• 1 teaspoon salt
• 5 tablespoons plain yogurt
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice (optional)
• 4 ounces butter, melted, to be used after marination
• 1/2 teaspoon paprika
• 2 tablespoons cumin seeds, roasted
• 1 lemon, sliced into wedges
• 2 tomatoes, cut into 1/2 inch slices
• 1 onion, thinly sliced into rings
• 1 green pepper, seeded and sliced into strips (use chili pepper if you like)

Directions

1. 1

   Place chicken in a shallow baking dish and pierce with a knife in 2-3 places on both sides of chicken.

2. 2

   In a bowl, place garlic, ginger, cumin, coriander, red pepper, and salt, and blend with a spoon.

3. 3

   Add yogurt, vinegar and lemon juice (optional) and blend well.

4. 4

   Rub marinade into gashes in the chicken pieces.

5. 5

   Cover and refrigerate and let stand at room temperature until dish can safely be placed in the oven,.

6. 6

   Baste the chicken pieces with half of the melted butter, 2 oz., and bake at 350 degrees for 40 minutes.

7. 7

   Remove chicken from the oven and baste with the remaining 2 oz. of butter, sprinkle with paprika.

8. 8

   Broil or grill for 6-8 minutes, turning pieces once.

9. 9

   Garnish with roasted cumin seeds and place on a serving dish.

10. 10

    Serve atop a bed of tomato slices, onions and green peppers with lemon wedges.