chicken tandoori (indian grilled chicken)

6 Servings
16 ounces Plain yogurt
¼ cup Lime juice
2 cloves Garlic, finely
  Chopped or pressed
2 teaspoons Salt
¼ teaspoon Turmeric
½ teaspoon Coriander
1 teaspoon Ground cumin
1½ teaspoon Ground ginger
⅛ teaspoon Cayenne pepper
Whole chicken breasts,
1 large Onion, finely chopped
1 large Green pepper,
  Finely chopped

In large bowl, combine:

Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric

Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer).

Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking. WALT

Philippa Jane Wightman P.O. Box 270, The Gap Q Australia

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