Barbecue Chicken

• Total Time: 30 mins
• Prep Time: 4 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 lbs chicken pieces
• ¾ small onion
• 1⁄3; cup tomato sauce
• 1⁄3; cup nonfat plain yogurt
• ¾ teaspoon fresh ginger , chopped
• 2 cloves garlic
• 1 ¼ teaspoons coriander
• ¼ teaspoon cayenne pepper (optional)
• 1 ¼ whole cloves
• ¾ teaspoon cumin seed
• 2 ¾ cardamom pods
• ¾ teaspoon salt
• ¾ teaspoon garam masala
• 1⁄8; teaspoon red food coloring

Directions:

1. Remove the skin and all visible fat from the chicken pieces.
2. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken.
3. Place in a casserole dish and set aside. Cut onion into 4-5 pieces.
4. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring.
5. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices.
6. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours.
7. Preheat oven to 400 F.
8. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan.
9. Bake uncovered in the middle of the oven for 30 minutes.
10. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender.
11. Turn oven to broil.
12. Turn pieces over once again and broil for 5 minutes to get a nice red color.
13. Transfer to a serving platter.
14. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.