Easy Tandoori Chicken
1 whole chicken or desired chicken pieces
on the bone, about 1 pound
2 medium red onions, chopped
2 hot green chilies, chopped
4 cloves garlic, chopped
1 teaspoon ground or finely chopped fresh ginger
1/4 cup oil (I prefer olive oil)
1/4 cup vinegar (I prefer red wine vinegar)
3/4 teaspoon ground coriander
3/4 teaspoon whole cumin seeds
Salt and pepper to taste
Clean and remove the skin from the chicken. If using a whole chicken,
cut into pieces. Poke the chicken with a fork, or score the chicken
with a knife and sprinkle with salt. Combine the chopped onion,
chili, garlic, ginger and all remaining ingredients in a blender.
Blend the ingredients to a fine paste. Layer the chicken pieces and
marinade in a large bowl with a cover. Make sure all the chicken in
covered with marinade. Cover and let marinate in the refrigerator for
at least 3 hours, however overnight is best. Grill or roast until
done.
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