Tandoori Chicken I Chef John's Recipe

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Tandoori Chicken I

This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice.

Ingredients :

• 1 (2 to 3 pound) chicken, skinned and quartered
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 4 teaspoons ground allspice
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons distilled white vinegar

Instructions :

Prep : 20M	Cook : 4 M	Ready in : 9H20M

Notes :

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