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The Boston Globe

Food & dining

sunday supper

Recipe for tandoori chicken

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

MARINADE

1cup plain whole-milk
yogurt
Juice of 2 limes
2tablespoons vegetable oil
½medium onion, sliced
3cloves garlic, sliced
1piece (2 inches) fresh
ginger, peeled and thinly sliced
Handful fresh parsley leaves
1teaspoon ground turmeric
1teaspoon paprika
½teaspoon ground cinnamon
½teaspoon ground cumin
½teaspoon ground coriander
¼teaspoon ground cloves
½teaspoon salt
teaspoon pepper

1. In a blender, combine the yogurt, lime juice, oil, onion, garlic, ginger, parsley, turmeric, paprika, cinnamon, cumin, coriander, cloves, salt, and pepper.

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2. Work the mixture to form a coarse puree.

CHICKEN

2whole chickens (3½ to 4 pounds each), each cut into 8 pieces, skin removed
Vegetable oil (for brushing)
Few sprigs of fresh mint, leaves removed
2tomatoes, cut into wedges
1cucumber, sliced

1. With a knife, lightly score each chicken piece by making 1 or 2 shallow, 3-inch-long cuts about -inch deep on the flesh.

2. In a large bowl, toss the chicken with all but cup of the marinade. Cover and refrigerate for at least 4 hours or as long as overnight.

3. Adjust an oven rack so it is 6 inches from the broiling element. Set the oven at 350 degrees. Brush a rimmed baking sheet with oil.

4. On the baking sheet, spread the chicken. With a pastry brush, coat it with the reserved marinade. Bake for 35 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 160 degrees. Remove from the oven.

5. Turn on the broiler.

6. Broil the chicken for 3 to 5 minutes, watching it carefully, or until it is golden and lightly charred. Reserve 4 pieces for the naan.

7. Arrange the chicken on a platter and garnish with mint, tomatoes, and cucumbers.

Sally Pasley Vargas

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