Title: Tandoori Chicken
Yield: 8 Servings

Ingredients

1 md onion; peeled and chopped
6 garlic cloves; peeled and  -chopped
1 1/2 ozs ginger root; peeled and -chopped
3 Tbsp &n 8 ozs nonfat plain yogurt
1 Tbsp coriander seed; ground
1 ts cumin powder
1 ts turmeric
1 ts Garam masala; * see note
1/4 ts mace
1/4 ts nutmeg
1/4 ts cloves, ground
1/4 ts cinnamon
2 tsps salt
1/4 ts black pepper
1/4 ts cayenne pepper; (to taste)
1 ts red food colouring; -(optional)
3 lbs chicken thighs without  -skin

Instructions

First make the marinade. Put the chopped onion, garlic, ginger, and lemon juice in a blender or food processor, and blend until you have a smooth paste. Place the paste in a bowl large enough to hold the chicken. Add the yogurt, spices, and food colouring. Mix well. Remove the skin from the chicken. With a sharp knife, make two deep slashes on each thigh. Put the chicken in the marinade and stir until all pieces are well coated. Cover and refrigerate for 24 hours. (A large sealable
food storage bag is very helpful for marinating.) Remove the chicken from the marinade. Broil in the oven until thoroughly cooked -- about 25 minutes -- or cook on a grill. Serve garnished with thinly sliced
onion rings and lemon wedges.

*Garam masala is a spice mix used in many Indian recipes. It is available at Indian groceries, but is easy to make at home. The following recipe will make about 3 tablespoons of Garam masala, more than is needed for the Tandoori Chicken.

1 tablespoon cardamom seeds (NOT whole pods)
2-inch stick of cinnamon
1 teaspoon cumin seeds
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/4 of an average-sized nutmeg

Place all ingredients in a coffee grinder or spice grinder. Grind until spices are finely ground. This can also be done in a blender, though it takes a little longer to get the right consistency.

Per serving (excluding unknown items): 196 Calories; 6g Fat (26% calories from fat); 29g Protein; 7g Carbohydrate; 112mg Cholesterol; 673mg Sodium