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Tandoori Chicken

From the Kitchen of Mark and Laura Goadrich,
2004-01-16
This great Indian dish was found in Fine Cooking for the grill. We can't grill inside, especially in the winter, so it's been modified for the saute pan.
Prep Time:
 4 hours

Cook Time:
 25 minutes

Categories:
 Indian
 Entree

Yields:
 4-6

Ingredients

2inch ginger piece, peeled
4large garlic cloves,
1/4teaspoon turmeric powder,
1teaspoon chili powder,
1 1/2teaspoons table salt,
1/2teaspoon cumin seeds, ground
3/4cup plain low-fat yogurt,
1tablespoon lime juice,
2 - 3pounds boneless chicken thighs and breasts,
1/4cup olive oil,

Equipment

  • food processor
  • lidded plastic container
  • large non-stick skillet

Directions

  1. In a food processor, blend the ginger and garlic into a fine paste. You may need to add the yogurt for the paste to form. Add turmeric, chili powder, salt, cumin and lime juice; process until combined.
  2. Remove the skin from the chicken. Poke some holes in each piece to allow for the marinade to soak in. Place chicken in plastic container, pour the marinade over the chicken, and stir to coat thoroughly. Close and marinate in the fridge for at least 4 hours but no more than 12.
  3. When finished marinating, heat skillet to medium high and heat the olive oil. Add chicken to pan, being sure to flip occasionally. Cover and cook until tender, about 20 minutes or more. Serve over basmati rice for authentic flavor.