---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Tandoori Chicken (Murgh Tandoori)
 Categories: Poultry
      Yield: 6 Servings
 
  1 1/2 c  Plain Whole-Milk Yogurt
  2 1/2 T  Tomato Paste
  2 1/2 T  Lemon Juice
      1 md Onion
  1 1/2 T  Ginger,Fresh, Finely Minced
      6 ea Garlic,Finely Minced
  1 1/2 t  Coriander,Ground
  1 1/4 t  Cumin,Ground
  1 1/4 t  Garam Masala
  1 1/4 t  Kosher Salt
      1 pn Sugar
    1/4 c  Vegetable Oil
      3 lb Chicken Legs And Thighs
           -Skin On

[Note: The tandoori is a tall, cylindrical, charcoal-fired clay oven
used in the preparation of many Indian foods. Sounds a lot like a
Kamado to me! This recipe is adapted from Pranati Sen Gupta's "The Art
of Indian Cuisine," and is a family favorite. Begin preparations 1 day
in advance. Family rating: 4/5, David's rating: 4/5.]
Combine yogurt, tomato paste, lemon juice, onion, ginger, garlic
coriander, cumin, garam masala, salt, sugar, and vegetable oil in a
large bowl and mix well. Add chicken pieces and coat well with the
marinade. Cover bowl and refrigerate at least overnight, preferably for
24 hours. Turn chicken several times while marinating.

Remove the chicken from the refrigerator 30 minutes prior to cooking.
Start a fire in the Kamado using lump charcoal and stabilize the
temperature at 350 degrees F. Place a heat deflector (e.g. foil covered
pizza stone) on the lower rack of the Kamado. Using tongs, carefully
distribute the chicken on the main rack, so as to maintain a thick
coating of marinade on top of the chicken pieces. Spoon a little extra
marinade on top of any chicken pieces where the coating has been
disturbed. Close the lid of the Kamado and cook the chicken for 55-60
minutes, while maintaining a temperature of 350-375 degrees F. Remove
the chicken, which should have a beautiful brown coating, and serve.


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