1 stephen ceideburg
1/2 cup fresh lime juice
4 teaspoon ground cayenne pepper
1 tablespoon ground paprika
1 small onion, chopped
5 cloves garlic
1 tablespoon peeled, chopped ginger root
2 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 cup nonfat yogurt
3 lb chicken, skinned and trimmed of fat
This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out.
Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger, coriander, cumin and turmeric in a blender or food processor and blend for several minutes, or until the mixture forms a smooth paste. Transfer the mixture to a bowl and stir in the remaining 1/4 cup lime juice and yogurt.
Place chicken in a shallow non aluminum dish. Make deep gashes in the flesh and stuff with the yogurt mixture. Rub the rest of the yogurt mixture over the chicken, cover and marinate for 8 to 24 hours in the refrigerator.
Preheat oven to 350 degrees F. Place the chicken on a lightly oiled rack over a roasting pan. Reserve any marinade that doesn't cling to the bird for basting. Bake the chicken, basting occasionally, for 1 hour, or until the juices run clear when the bird is pierced with a fork.
Alternatively, to grill the chicken, prepare a charcoal fire. When the coals are hot, push them to the outsides of the grill. Place a drip pan in the center and bank the coals around it. Place a lightly oiled cooking rack on top. Set the chicken on the rack over the drip pan. Cover and cook for 1 1/2 to 1 1/4 hours, or unto the juices run clear when the bird is pierced With a fork. Watch the coals and the chicken closely and add more coals as necessary, taking care the chicken does not overcook.
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