Tandoori Chicken

Tandoori chicken is a classic Indian chicken recipe. I was a bit intimidated by it at first, but it is quite simple to make. Yogurt and lemon tenderize and moisten the meat, while spices give it a very fragrant and flavorful taste.

Ingredients:

3 lb skinless chicken of your choice thighs or breast

For marinade:

1 Tbsp ground coriander, lime juice

4 cloves garlice finely chopped

1 tsp ground ginger

1 tsp each salt, paprika, ground cumin

1-2 Tbsp water

1/2 tsp each ground turmeric, cayenne, pepper

1/2 c plain yogurt

Wash and pat the chicken pieces dry with paper towels. Make deep diagonal slashes across each piece so the flavor can penetrate the meat.

Mix together all the ingredients for marinade in a small bowl.

Pour the marinade into a zip lock bag, add chicken and mix well. Turn the bag a few time to make sure chicken is well coated. Refrigerate for at least 4 hours or overnight.

Take the chicken out of the refrigerator for about 30 minutes before cooking.

Preheat your grill to 350 degree, grill chicken for about 20 minutes (depending on the size), turn every 8 minutes for so. Brush with oil on each side, grill for 5 minutes longer. Remove chicken and serve with Indian bread and curried vegetable.