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Tandoori Chicken

Categories: Spicy
Type: Main Dishes

Green chili, garlic, cumin, and paprika make this spicy Indian chicken dish shine.

Serves: serves 4


  • 4 chicken quarters, skinned
  • 2 tbsp lemon juice
  • 2 cloves garlic, crushed
  • 1 green chili pepper, deseeded and thinly sliced
  • 1-in (2.5-cm) piece fresh ginger, peeled and chopped
  • 4 tbsp low-fat natural yogurt
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 2 tbsp sunflower or grapeseed oil
  • 1 red pepper, sliced iceberg lettuce leaves, shredded
  • 1 lemon, quartered

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  1. Prick the chicken all over with a sharp fork. Put into an ovenproof dish, coat with the lemon juice, cover, and leave for half an hour.
  2. Put the garlic, green chili pepper, ginger, and a tablespoon of water in a blender and mix to a smooth paste.
  3. Stir garlic mixture into the yogurt, adding the cumin, garam masala, paprika, and oil. Mix and pour over the chicken.
  4. Cover and leave to marinate in a cool place for at least 4 hours, preferably overnight. Turn occasionally.
  5. Preheat the oven to 325°F (170°C).
  6. Bake the chicken, uncovered, for about an hour. Spoon the juices over the chicken from time to time, and turn halfway through.
  7. Serve surrounded by slices of red pepper, shredded lettuce, with lemon quarters.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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