Tandoori style chicken (northern india)

1 Batch

Ingredients

Quantity Ingredient
2½ pounds Chicken; to 3 lb, cut in serving pieces
4 teaspoons White vinegar
Salt
4 teaspoons Lemon juice
3 Inches peeled, fresh ginger
2 mediums Onions
1 Bulb of fresh garlic
1 pounds Plain yogurt
1 teaspoon Red pepper
2 teaspoons Garam masala
1 teaspoon Black pepper
2 tablespoons Butter or margarine

Directions

Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture.

Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room temperature before grilling or baking at 350 F. for 40 minutes. Use melted margarine to drizzle over chicken as it cooks. Serve on a bed of rice.

The marinade can be used again.

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