post-gazette.com
 Pittsburgh, Pa.
Contact Search Subscribe Classifieds Lifestyle A & E Sports News Home
Lifestyle Personals  Weather  Marketplace 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Food
CHICKEN TANDOORI

Tandoori chicken traditionally is slowly baked in clay ovens called tandoors. But grilled Chicken Tandoori is every bit as tasty. Use boneless whole pieces of chicken -- it cooks a lot faster.

Tandoori marinade:

    3 tablespoons plain yogurt
    1 teaspoon fresh minced garlic or garlic powder
    1 teaspoon fresh grated gin- ger or 3/4 teaspoon ginger powder
    1 teaspoon garam masala (you can buy this at Pakistani and Indian grocery stores or substitute allspice, which Sajeda has used and says works well)
    2 to 3 tablespoons oil
    1 teaspoon paprika
    8 pieces of chicken breasts, thighs and legs

Cut slits in chicken. Mix all ingredients in yogurt including oil and soak chicken in mixture. Grill chicken on charcoal or bake in preheated 375-degree oven for 45 minutes. Serve with pita bread and salad.

Note: We used fresh garlic, ginger and garam masala. Serves 4.

Thursday, August 28, 2003

E-mail this story E-mail this story  Print this story Printer-friendly page


Search |  Contact Us |  Site Map |  Terms of Use |  Privacy Policy |  Advertise |  About Us |  What's New |  Help |  Corrections
Copyright ©1997-2007 PG Publishing Co., Inc. All Rights Reserved.