Tandoori Murgh (Tandoori Chicken)

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Being married to a Punjabi family, I got to learn how to cook Punjabi food from my late  mother-in-law and all my sister-in-laws. My late mother-in-law had lived  with me for a long time in the States and when we were together in the kitchen, I will help her to prep all the ingredients while she did the cooking. I will often stand next to her to see how she she cooked. As soon as I am comfortable to try to cook Punjabi/Indian food, no one could stop me and at time I will cook so many dishes for the family that we have to eat for days. 

My son love tandoori chicken and this dish is always been requested at once a week. It is very simple to do and I can assure you that your family will love them too. You can adjust the hotness of the dish. So enjoy!

1 pound boneless, skinless chicken breasts, cut into serving size
Just often I always like to use readymade Tandoori Masala powder purchased from the Indian grocery store or at time I used my own recipe…
3 teaspoons garam masala
1 1/2 teaspoons cumin powder
1 1/2 teaspoons red chili powder
3-4 strands of saffron or 1 teaspoon of turmeric powder
3/4 cup whole plain yoghurt
1 1/2 teaspoons salt
6 teaspoons ginger paste
2-3 drops red color food coloring
4 tablespoons canola oil
2 1/2 tablespoons lemon juice
Lemon wedges
1 red onion, slice into rings
In a medium size mixing bowl whisk the yoghurt and readymade Tandoori Masala or cumin powder, garam masala, red chili powder, saffron/turmeric powder, salt, ginger paste, food coloring, canola oil and lemon juice; and add the chicken breasts and combine it evenly well. Keep in the refrigerator for overnight or at least 6 hours.
Preheat the oven to 375 degrees F.
Arrange the chicken breast pieces 2-3″ apart between each piece on lined (with foil) cookie pan. Bake for 20-30 minutes or until golden brown. Arrange the raw onion rings on a serving platter and top with the tandoori chicken and garnish it with lemon wedges and a few onion rings.
Serves with  mint chutney.
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