Clay ovens known as tandoors and the flavorful food they
produce have entered the fast food market all over India and many major
cities of the West as well. The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and baked. Tandoors are
extremely hot, which seals in the juices of the chicken. Like a microwave,
tandoors cook so quickly that browning doesn't take place. The red color
of Tandoori chicken in Indian restaurants comes from food coloring. It is
possible to reproduce the rich flavor, if not the cooking technique, of
this dish at home. Mix 1-2 TB. with 1 Cup plain yogurt and the juice of
½ lemon. Pour over a cut-up skinless chicken, cover and place in the
refrigerator for at least 4 hours, preferably overnight. Remove from marinade,
bake 45 minutes uncovered at 325°, turning and basting every 15 minutes.
Also excellent for sautéed chicken breasts and chicken pasta salad. Hand-mixed
from: coriander, cumin, sweet paprika, garlic, ginger, cardamom and saffron.