Tandoori Chicken

3-4 pounds chicken, cut up

1 cup plain yoghurt

2 TBSP lemon juice or malt vinegar

1 TBSP minced garlic

1 TBSP ground ginger

1 TBSP cumin

1 TBSP ground fenugreek

1 TSP ground coriander

1/2 TSP cayenne

1/4 TSP cardamom

1/4 TSP ground cloves

1/4 TSP ground black pepper

2 TSP salt

 

Prick chicken all over with the tip of a sharp knife or fork. Combine all ingredients well. Rub chicken in sauce, coat well and place in covered dish. Marinate at least 8 hours or better overnight. Cook at 450F turning once after 20 minutes. Serve immediately.

 

We marinated the chicken overnight and then prepared it pretty much as-written, using an oven bag. The aroma whole cooking was really good ~ The final product was just right - crispy on the outside, nice and juicy inside. We served alongside basmati rice with garden herbs, fresh cucumbers and tomatoes, and Patak's Mango Relish.  It was a completely delicious feast. The flavours of the chicken all danced around in my mouth, none more than the other, but all together, making my tastebuds come alive with pleasure and taste. Intensly tasty chicken without the least bit of heat.... This could only be improved by cooking in an actual Tandoor.