Tandoori Chicken

INGREDIENTS & DIRECTIONS:

This East Indian dish requires little attention, yet always a hit with dinner guests. Marinate the chicken overnight to prepare the next day.

Preparation: 10 minutes, plus 4 hours marination. Cooking: 26 minutes. 1 med. yellow onion, chopped 1 tbsp. minced fresh ginger or 1/4 tsp. ground ginger 2 cloves garlic, minced 1 tbsp. lime juice 1 1/2 tsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. turmeric 1/8 tsp. cayenne pepper 1 (2 1/2 to 3 lb.) chicken, quarter and skin Lime juice (optional)

In an electric blender or food processor, combine the yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric, and cayenne pepper; whirl for 30 seconds. Place the chicken in a 9×13x2 inch baking pan, add the yogurt mixture, then cover and refrigerate at least 4 hours, turning occasionally.

Heat the broiler and lightly grease the rack. Place the chicken on the rack and broil 7 inches from the heat for 8 minutes or until browned; turn and broil 8 minutes longer.

Reduce the heat to 325 degrees. Transfer the chicken to a greased 9×13x2 inch baking pan. Cover with foil and bake in the oven about 10 minutes or until the juices run clear when the chicken is pierced with a sharp knife.

Transfer to a warm platter and garnish, if desired, with lime slices. Serve with rice. Serves 4.