Here's a great recipe for Tandoori chicken. Once you marinate the chicken, there's lots of options - grill, bake, stir-fry, whatever.
Marinate the chicken in the morning or the day before for best results (duh).
1 small chicken, about 3 lbs. (1.5kg), cut into serving pieces and skinned. You can also use chicken breasts or chicken legs.
½ cup (125g) Plain yoghurt
2 tablespoons fresh lemon juice or white wine vinegar
1 tablespoon chopped garlic
1 tablespoon peeled and crushed ginger
2 teaspoons salt (or to taste)
2 tablespoons tandoori masala powder (available at any Indian grocer)
Vegetable oil for brushing
Fresh cilantro (garnish)
Slices of cucumber, red onion, tomato, lemon (garnish)
Stick the chicken all over with a fork, and cut horizontal slashes with a knife so the marinade can get into the chicken. Place the chicken in a large, shallow dish.
In a large bowl, combine yoghurt, lemon juice, garlic, ginger, salt, and tandoori masala powder. Stir until well mixed, then pour over the chicken and rub it into the chicken with your hands. Cover and let marinade in the refrigerator for at least 8 hours or overnight. Remove from refrigerator at least 30 minutes before cooking.
Remove chicken from marinade, and press lightly to remove excess marinade. Brush with oil and grill on a charcoal grill, using more oil to baste the chicken and keep it moist. Keep turning to cook evenly, and remove when a cut shows the jujces are running clear.
Heat oven to 450 F (230 C). Place chicken and marinade in a roasting pan, brush with oil, and cook 25 – 30 minutes, turning once. When a cut shows juices are running clear, chicken is cooked.
Add cilantro, tomatoes, cucumber, onions, and lemon to garnish.
Variations: I add onions, red and green peppers to the chicken before oven roasting - they soak up the marinade and when combined with bhasmati rice make an awesome meal.
<edit> Forgot to add the required quantity of chicken
Modified by Sunil at 3:51 PM 1-22-2004