Tandoori chicken
Yield: 3 to 4 servings 3⁄4
4 quarter-sized slices of ginger (peeling is not necessary)
4 large garlic cloves 2 tablespoons lemon juice 2 teaspoons cumin 2 teaspoons ground coriander 1 teaspoon turmeric 1 teaspoon salt
1 teaspoon cayenne pepper or Indian chili powder, optional, see note
1⁄2 cup plain yogurt
teaspoon cinnamon
1 (3 1⁄2-pound) pieces chicken, cut into serving
Note: Indian chili powder, which is often spelled chilli, is available at international markets
In a blender or food processor, mix together yogurt, ginger, garlic, lemon juice, cumin, coriander, turmeric, salt, optional cayenne or Indian chili powder and cinnamon until smooth.
Cut 2 or 3 slashes at least 1-inch deep into each chicken piece except wings. Coat chicken with marinade mixture in a bowl, cover and refrigerate 4 to 24 hours.
Prepare a grill with a lid for indirect heat.
When grill is hot (425 degrees, if using a kamado grill) put chicken on grate, skin-side up. Cover and cook 50 minutes without opening grill. Remove wings, close grill and cook 10 minutes more.
Per serving (based on 4): 596 calories; 30 g fat; 8 g saturated fat; 670 mg cholesterol; 73 g protein; 5 g carbohydrate; 1 g sugar; 1 g fiber; 846 mg sodium; 71 mg calcium
Recipe by Daniel Neman