Tandoori Chicken

Serves: 4-6

Ingredients:

2 fresh red chilies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1/4 teaspoon cinnamon
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
6 1/2 ounces (200 g) low-fat yogurt

Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 20-25 minutes on MEDIUM HIGH. Allow to stand, covered with foil, for 10 minutes before serving.
7. Serve with boiled rice.

Convection Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST. Baste with remaining marinade during cooking.
8. Serve with boiled rice.