Tandoori Chicken (adapted from Complete book of Indian Cooking by Suneeta Vaswani)
Ingredients:
5 lbs. organic chicken leg quarters
1 cup Nancy’s organic plain nonfat yogurt
juice of 4 limes
juice of 2 lemons
2 tbsp. minced peeled gingerroot
2 tbsp. minced garlic
2 tsp. coriander powder
2 tsp. cumin powder
2 tsp. garam masala
1 & 1/2 tsp. salt
1 tsp. paprika
1 tsp. cayenne pepper
1 onion cut into rings
lemon wedges
Directions:
Rinse chicken & pat dry. Cut long diagonal slits against the grain & set aside. In a large mixing bowl combine yogurt, 1/2 the lime juice, ginger, garlic, coriander, cumin, garam masala, salt, paprika, & cayenne. Add chicken to mixture & coat thoroughly. Cover & let marinade in refrigerator for 12 hours. Grease barbeque grill and preheat to medium high heat. Remove chicken from marinade & place on grill. Cover chicken with foil & cook for 20 minutes, flip & cook other side for another 20 minutes. Juices should run clear & a safe internal temp. should be reached. Transfer to dish & garnish with remaining lime juice, onion rings, & lime wedges.
