Kaneez's Tandoori Chicken

1. 1

   Using a sharp knife, slash the chicken diagonally along the grain.

2. 2

   The slashes should be about 1/2-inch deep and about 1/2-inch apart.

3. 3

   Rub the slashes with the salt and set the chicken in a ceramic bowl.

4. 4

   In another bowl, combine the yogurt, lemon juice, vinegar, garlic, ginger and garam masala and pour over the chicken.

5. 5

   Cover and marinate in the refrigerator overnight.

6. 6

   One hour before serving, remove the chicken from the refrigerator and preheat the oven to 500 degrees.

7. 7

   (This chicken can also be cooked on a charcoal grill; if using one, light the coals at this point.)

8. 8

   Remove the chicken from the marinade and pat dry.

9. 9

   Drizzle each piece with oil and roast for 35 to 45 minutes, or until the juices run clear.

10. 10

    (If using a grill, cook for 20 to 30 minutes on each side, or until the skin is crisp and the juices run clear.)

* Per serving · 4 servings · Values may vary.

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