Tandoori Chicken

Ingredients

• 3 pounds chicken pieces 
• 0.5 teaspoon garlic powder 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 6 tablespoons juice of lime fresh ( 3 limes)
• 3 tablespoons yogurt plain
• 1.5 teaspoons salt 
• 1 small serrano chile peppers minced seeded
• 8 servings serrano chile peppers 
• 2 tablespoons vegetable oil divided

Equipment

• bowl
• oven
• knife
• roasting pan
• aluminum foil

Directions

1. Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
2. Skin chicken breasts.
3. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible.
4. Cut breast halves into thirds.
5. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.)
6. Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
7. Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
8. Bake chicken at 450 for 35 minutes or until done.
9. Arrange chicken on a serving platter.
10. Garnish, if desired.
11. Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.