*  Exported from  MasterCook  *
                            Chicken Tandoori #1
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS (BNVX05A)
      1/2  teaspoon      Ground cardamom
    3 1/2  pounds        Chicken -- cut in serving
      1/2  teaspoon      Cumin
      1/2  teaspoon      Turmeric
    1      cup           Plain low-fat yogurt
      1/8  teaspoon      Cayenne pepper
      1/3  cup           Onions -- minced
    2      teaspoons     Bay leaf -- crumbled
    4                    Garlic cloves -- minced
    1      tablespoon    Ground almonds -- optional
    2      teaspoons     Fresh ginger -- finely minced
      1/2  teaspoon      Salt -- optional
    4      tablespoons   Lime juice -- freshly squeezed
      1/4  teaspoon      Black pepper
    1      teaspoon      Ground coriander
    1 1/2  tablespoons   Melted margarine -- optional
    1      teaspoon      Ground cinammon
 Wash chicken well and dry on paper toweling.  Combine yogurt with all other
spices mixing well.  Prick chicken with a fork. In a plastic food bag or glass
pan large enough to hold chicken cover chicken with yogurt marinade making sure
all surfaces of chicken are coated. Cover and refrigerate minimum of 3 hours but
overnight is best. Turn at least once while marinating.  Put chicken in a greased
roasting pan or glass pan with marinade and cook at 375 degrees for 45 minutes to
1 hour or until chicken is tender and juices run clear. I usually cover this with
foil and uncover last 5 minutes of baking.  Serve with white rice or brown rice
and condiments if desired.
 CONDIMENTS:  Sliced white radishes, green onions, pickles, and fresh lime wedges.
 NOTE: This can be cooked in the microwave for about 16 minutes and placed on the
charcoal or gas grill on medium heat for about 10 minutes or until totally done.
We love to do this in the summer, the chicken tastes great this way.
 SOURCE:  This is a recipe that comes from about 6 or 7 different cookbooks.  I
have stuck with this version for many years--it works so I don't tamper with the
ingredients anymore. Enjoy! Converted by MMCONV vers. 1.00
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