This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-1-16-13-41-41

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

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

Equipment

food processor
lidded plastic container
large non-stick skillet

Directions

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.
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.
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.