Tandoori Style Chicken
Serve with St. Supéry Virtú
This wonderful chicken dish tastes even better the next day. Serve with steamed rice and a vegetable.
2 pounds chicken parts – (I like to use thighs)
3 tablespoons canola oil
1 cup yellow onion - chopped
3 tablespoons garlic – chopped
2 tablespoons fresh ginger – peeled and chopped
1 Serrano chili – seeds removed and chopped
2 teaspoons salt
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1/2 cup plain yogurt
Prick holes all over the chicken pieces with a fork.
Combine the rest of the ingredients in a blender or food processor and process until smooth.
Pour the marinade over the chicken and rub until the chicken is completely coated. Cover with plastic wrap or place in a large zip lock bag. Refrigerate for at least 4 hours or overnight.
Rub off excess marinade and grill over hot coals until the juices run clear. (Alternatively, bake in a preheated 450-degree oven for about 30 minutes)
Serves 4 - 6