Asian Recipe | Tandoori Chicken I

This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice.

Ingredients

• 1 (2 to 3 pound) chicken, skinned and quartered
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 4 teaspoons ground allspice
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons distilled white vinegar

Cooking Directions

1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Nutrition Facts

• calories430.6
• carbohydrateContent3 g
• cholesterolContent122.4 mg
• fatContent28.7 g
• fiberContent0.5 g
• proteinContent38.7 g
• saturatedFatContent7.1 g
• sodiumContent703.2 mg
• sugarContent0.7 g