Tandoori Chicken

3 medium onions
salad oil
1 garlic clove
1/4 c plain yogurt
2 T lemon juice
1 T minced, peeled ginger root OR 3/4 t ground ginger
2 t salt
1-1/2 t ground coriander
1 t sugar
1/2 t ground cumin
1/2 t turmeric
1/4 t ground red pepper
2 2-1/2 lb broiler fryers, cut into quarters

Five hours before serving or early in the day:

1. Dice 1 onion. Slice remaining onions. Set aside. In blender or food processor with knife blade attachment, place diced onions, 3 T salad oil, and remaining ingredients, except chicken. Cover. Blend at high speed until mixture is pureed. Pour mixture into 9"x13" glass or Pyrex dish.
2. Add chicken to marinade, turning pieces to coat well. Cover and refrigerate at least 4 hours, turning chicken occasionally.
3. Preheat broiler if manufacturer directs. Place chicken quarters, skin-side down, on rack in broiling pan. Baste with some marinade. About 7-9" from source of heat or at 450F, broil chicken 25 minutes until browned. Turn chicken skin-side up. Baste with marinade. Broil 15-20 minutes longer until fork-tender.
4. Meanwhile, in 3-qt saucepan over medium-high heat, in 2 T hot salad oil, cook sliced onions until golden and tender, about 15 minutes, stirring occasionally.
5. To serve, arrange chicken on warm large platter. Top chicken with onion slices. Makes 8 servings.

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This recipe is from the February 1984 issue of Good Housekeeping magazine. It's a family favourite. I often make it with poori--a whole-wheat deep-fried Indian bread. You can eat it with curry, pilaf, rice, etc. For cooking, I usually allow a total of an hour. I also generally try to make it the night before and marinade overnight. Bon appetit!