Tandoor Style chicken

The turmeric, cayanne and onions turn mildly inflammatory chicken into an inflammation fighter.
Serves 6

Marinade:

2T paprika
2T turmeric
2T cumin
2T garam masala
2T cardamom
2T cayenne
2T salt
2 large onions chopped
4 c yogurt

2 lbs chicken parts

Whisk marinade ingredients together and place chicken in a zip loc bag with 1/2 of the marinade. Marinade in the refrigerator for 24 hours. Reserve ½ of the marinade to cook the chicken in.

Line baking sheet with foil and preheat the oven to 500. Place cooling racks on prepared baking sheets. Please marinated chicken parts on the racks and place in the oven and cook until register, 160 on white parts and 170 on legs and thighs, on an instant read thermometer.

While the chicken is cooking, warm the reserved marinade in a sauce pan to simmering.  Serve the chicken with












Marinade:

2T paprika
2T turmeric
2T cumin
2T garam masala
2T cardamom
2T cayenne
2T salt
2 large onions chopped
4 c yogurt

2 lbs chicken parts

Whisk marinade ingredients together and place chicken in a zip loc bag with 1/2 of the marinade. Marinade in the refrigerator for 24 hours. Reserve ½ of the marinade to serve with the chicken.


Line baking sheet with foil and preheat the oven to 500. Place marinated chicken parts on the prepared baking sheet and place in the oven and cook for 20 minutes on lower rack.  Reduce heat to 350 and move chicken to the upper rack and cook until internal temp reaches 160 degrees.

Mean while, on the stove heat the reserved sauce in a sauce pan to serve with the chicken.   Chicken is great served with Garlic almond brown jasmine rice pilaf and the sauce on the side.