Tandoori Chicken


1 medium-sized onion, peeled and coarsely chopped
6 whole cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, about 2 inches long and 1 inch wide, peeled
and coarsely chopped
3 tablespoon lemon juice
8 oz. plain yogurt
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 tablespoon olive oil
2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne pepper
1/2-1 teaspoon orange food coloring (optional)
6 chicken breasts, halved

Put the chopped onions, garlic, ginger, and lemon juice in an electric blender, and blend to a smooth paste, about 1 minute at high speed. Place this in a bowl large enough to accommodate the chicken easily. Add the yogurt, coriander, cumin, turmeric, garam masala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, cayenne, and good coloring. Mix thoroughly.

Skin the chicken breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Put the chicken in the marinade and rub the marinade into the slashes. Cover and leave refrigerated for 24 hours. Turn 4 or 5 times while the chicken is marinating. About 1 1/2 hours before serving, light your charcoal. It should take 20 to 30 minutes to get red hot. Place the grill on its lowest notch. When the fire is hot, lift out the chicken pieces and place on the grill. Cook about 7 or 8 minutes on each side, then raise the grill a few notches to cook more slowly for another 15 to 20 minutes on each side. Baste with marinade as you cook.

Note: an electric indoor grill or a broiler can also be used.

We like to make a double batch of marinade and serve it as a sauce with the chicken and naans or other Indian bread.