Tandoori Chicken A La Sunil

• 4 chicken quarters, bone-in and skinned
• Marinade ingredients:
• 1 cup plain, lowfat yougurt
• 1 tsp. fresh grated ginger root
• 1 tsp. fresh minced garlic
• 2 tsp. paprika
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. garam masala
• 1/2 tsp. tumeric
• 1 TBL. olive oil
• 2 TBL. fresh lemon juice
• Optional Marinade Ingredients:
• Drops of red food coloring (for traditional red tandoori color)
• Whole dried red chili peppers (for extra heat)
• Additional ingredient:
• 2 TBL. melted Ghee (Indian clarified butter)
• Garnish:
• Lemon wedges
• Thinly sliced red onions
• Sliced fresh tomatoes

1. Rinse and pat dry the chicken. Cut 2-3 deep slashes in the fleshiest part of each chicken piece. (This will create more surface area for your marinade to absorb).
2. Mix together marinade ingredients, using a wire whisk to blend until very smooth. Add chicken pieces to marinade and cover tightly. Allow to marinade in the refrigerator at least 24 hours.
3. Preheat overn to 375 degrees. Place chicken pieces in ovenproof dish. Brush with remaining marinade. Cover tightly with aluminum foil.
4. Bake for 30 minutes (add 10 minutes to baking time if your chicken pieces are very large).
5. Preheat gas grill on high. Remove chicken from oven and brush the surface with the ghee (melted butter or olive oil will suffice if ghee is unavailable).
6. Place chicken pieces on grill and quickly brown the surface on both sides (2-3 minutes per side). Serve immediately with garnish of lemon wedges, sliced tomatoes and thinly sliced red onions.

chicken quarters, marinade ingredients, yougurt, fresh grated ginger root, garlic, paprika, ground coriander, ground cumin, garam masala, tumeric, tbl, tbl, drops, red chili peppers, tbl, lemon wedges, tomatoes

Taken from www.epicurious.com/recipes/member/views/tandoori-chicken-a-la-sunil-1204649 (may not work)