Marinated Tandoori-style Chicken

Wine recommendation: Counter the assertive spice of this dish with a boldly flavored Chardonnay. a rich Chardonnay or a svelte Pinot Noir.

  • Serve the chicken, beans and raita with naan bread, which you can buy at your local international grocer.
  • Remove skin from chicken and make lengthwise slits in each piece—slits should be deep, but should not hit the bone. Rub lemon juice and salt on chicken. Let sit for 20 minutes. In a food processor, combine remaining ingredients and process into a smooth paste. Put chicken and sauce in a large freezer bag and let marinate for 24-48 hours.
  • When ready to cook chicken, shake off excess marinade and grill until chicken is done (when chicken's juices run clear).

2 pounds chicken pieces
1 teaspoon salt
Juice of 1 lemon

12 ounces plain yogurt (nonfat is fine)
1/4 white onion
2 cloves garlic
3/4-inch cube fresh ginger
1/2 fresh jalapeño pepper, seeded
2 teaspoons garam masala
1 teaspoon ground turmeric

Published on June 23, 2010