Tandori Chicken

• 1 medium onion, cut in 1-inch pieces
• 6 cloves garlic
• 2-inch piece fresh ginger, peeled and coarsely chopped
• 3 Tbsp. freshly squeezed lemon juice
• 1 c. plain yogurt
• 1 Tbsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• 1/4 tsp. mace
• 1/4 tsp. grated nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground cinnamon
• 1/4 c. vegetable oil
• salt and pepper to taste
• 6 chicken legs
• 3 chicken breasts, halved

1. In blender, puree onion, garlic, ginger and lemon juice to make a paste.
2. Add yogurt and all spices; blend to combine.
3. Add oil and salt and pepper to taste; blend to combine.
4. Remove skin from chicken.
5. On breast halves, use a sharp knife to make 2 or 3 (3-inch) slits halfway to the bone.
6. With the tip of the knife, poke 2 or 3 holes to the bone in the thigh and drumstick of each chicken leg.
7. Place chicken pieces in a large, nonreactive bowl. Add yogurt mixture; mix to be sure all pieces of chicken are well coated.
8. Cover; marinate in refrigerator overnight, up to 24 hours. Starting with top side, grill chicken 7 to 8 minutes, allowing pieces to get slightly charred.
9. Turn and cook 8 minutes longer, or until the juices run clear when chicken is pierced with a knife. If using broiler, procedure and cooking time are about same.
10. Makes 6 servings.

onion, garlic, fresh ginger, freshly squeezed lemon juice, plain yogurt, ground coriander, ground cumin, ground turmeric, mace, nutmeg, ground cloves, ground cinnamon, vegetable oil, salt, chicken, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566087 (may not work)