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=46Rom Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D.
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Prep: 15 minutes, Marinate: 4:00, Cook: 45 minutes.
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Remove the skin and all visible fat from the chicken pcs.
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(I often have the butcher skin the chicken.)
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Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken.
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Place in a casserole dish and set aside.
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Cut onion into 4-5 pcs.
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In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring.
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Blend to a smooth paste.
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Pour the tandoori paste on the chicken and turn pcs to thoroughly coat with spices.
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Cover with a lid or possibly plastic wrap and marinate in the refrigerator 4-24 hrs.
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Preheat oven to 400 F. Remove chicken pcs from the marinade, saving marinade.
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Arrange pcs in a broiler pan.
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Bake uncovered in the middle of the oven for 30 min.
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Turn pcs over and brush with remaining marinade.
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Bake for 10-15 min till chicken is tender.
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Turn oven to broil.
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Turn pcs over once again and broil for 5 min to get a nice red color.
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Transfer to a serving platter.
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Serve with lemon wedges or possibly squeeze lemon juice over the chicken before eating, if you like.
