Chicken Tandoori

(adapted from The Book of Yogurt, page 55)

1 3-lb chicken, quartered (I use skinless, boneless chicken breasts)
1 cup unflavored yogurt
2 large garlic cloves, crushed
1-1/2-inch piece ginger root, peeled and grated
1-1/2 tsp ground coriander
¾ tsp ground cumin
¼ tsp ground cardamom or aniseed
1/8 tsp ground cayenne pepper
¼ cup freshly squeezed and strained lime or lemon juice
1-1/2 tsp salt
4 Tbs butter, melted
Paper-thin rings of mild onion (optional)
Thin slices tomato (optional)
Lime or lemon wedges (optional)

Dry the chicken with paper towels. In a large bowl combine the yogurt, garlic, ginger, coriander, cumin, cardamom, cayenne, lime juice, and salt and mix well. Add the chicken pieces and turn to coat them thoroughly with the mixture. Cover and marinate in the refrigerator at least 12 hours, turning the chicken pieces from time to time.

Remove the chicken pieces from the marinade and arrange on a greased racking in a shallow baking pan. Roast in a preheated 400 F oven 50 to 60 minutes or until golden brown all over but still tender inside, basting occasionally with the butter. Or broil the chickens over charcoal about 30 minutes or until tender, turning and basting frequently.

Transfer onto a heated serving platter and garnish with the onion rings, tomato slices, and lime wedges. Serve at once.

This is one of our favorite Indian dishes. I usually omit onion, tomato, and lemon. It goes well with curried rice and some steamed vegetables.