Easy Tandoori Chicken

Contributed By: L R


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 is covered with marinade. Cover and let marinate
in the refrigerator for at least 3 hours, however overnight is best. Grill
or roast until

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