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      RECIPE TITLE "Grilled Tandoori Chicken Recipe"
    Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    Flavored by a yogurt and spice paste with ginger, cumin, and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates.

    WINE RECOMMENDATION:
    Spicy dishes such as this pair best with wines with low alcohol, high acidity, and a touch of fruitiness. Try an off-dry riesling from Oregon, California, or New York State

      RECIPE INGREDIENTS

    1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin removed
    3 tablespoons fresh lemon juice
    1 1/2 tablespoons water
    1 1/2 teaspoons salt
    1/4 teaspoon ground turmeric

    1/2 cup plain yogurt
    2 large garlic cloves, chopped
    1 tablespoon chopped fresh ginger
    1 1/4 teaspoons ground coriander
    3/4 teaspoon ground cumin
    1/8 teaspoon cayenne
    3 tablespoons canola oil

      RECIPE METHOD

    Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

    Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.

    Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

    MENU SUGGESTIONS

    Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 493 Fat: 15g Carbohydrates: 4g
    Cholesterol: 199mg Sodium: 1116mg Protein: 81g
    Fiber: 0g % Cal. from Fat: 27% % Cal. from Carbs: 3%

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