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Tandoori Chicken
by Nipa Bhatt
serves: 6
 
Ingredients:
  12 oz.   plain yogurt
  4 oz.   sour cream (full fat)
  1/4 c.   olive oil
  1 tsp.   garam masala
  1 tsp.   chaat masala
  1/4 tsp.   turmeric
  1 tsp.   red chili powder
  1/4 tsp.   black pepper
  1 tsp.   salt
  2 T.   Tandoori Masala
  2 lb.   chicken legs
  1 lg.   red onion, sliced into slivers
  1   green pepper, sliced
  1 lg.   ripe tomato, sliced
  1 bunch   fresh cilantro
  4   fresh limes
Directions:
  For the marinade, combine yogurt, sour cream, olive oil, garam masala, chaat masala, turmeric, red chili powder, black pepper, salt, and Tandoori Masala.

Skin the chicken legs and score them at the top and bottom of the meat of the leg. Whip together the rest of the ingredients in the marinade and coat chicken. Cover and refrigerate for 24 hours.

An hour before you are ready to eat, preheat the broiler and bake chicken on a nonstick cookie sheet or aluminum pan until the juices run clear. For the garnish, heat large, heavy-bottomed pan over medium heat and coat the bottom with olive oil. Add onions, tomatoes, and green peppers. Add salt and tandoori masala to taste and sizzle until semi-tender. Place garnish on top of chicken and sprinkle cilantro. Serve with lime wedges.