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  Recipe Home » Diabetic » BARBECUED CHICKEN TANDOORI MURGH
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  BARBECUED CHICKEN TANDOORI MURGH
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 199
Ingredients:
2 pounds chicken pieces
3/4 small onion
1/3 C. tomato sauce
1/3 C. nonfat plain yogurt
3/4 tsp. fresh ginger, chopped
2 garlic cloves
1-1/4 tsp. coriander
1/4 tsp. cayenne pepper (optional)
1-1/4 whole cloves
3/4 tsp. cumin seeds
2-3/4 cardamom pods
3/4 tsp. salt
3/4 tsp. garam masala
1/8 tsp. red food coloring
lemon wedges, or juice
Instructions:
Remove the skin and all visible fat from the chicken pieces. Cut 2 to 3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside. Cut onion into 4 to 5 pieces. In a blender put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala, and red food coloring. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap, and marinate in the refrigerator 4 to 24 hours. Preheat oven to 400 degrees F. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake, uncovered, in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10 to 15 minutes, until chicken is tender. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color. Transfer to a serving platter. Serve with lemon wedges, or squeeze lemon juice over the chicken before eating, if desired.
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