Tandoori chicken-east indian
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken breast; skinned |
| 1 | cup | Yogurt |
| 1½ | tablespoon | Oil |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Cardamon |
| ¼ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | tablespoon | Ginger |
| ½ | teaspoon | Crushed red pepper flakes |
| Juice of 2 lemons | ||
| Cilantro | ||
Directions
Rinse and dry chicken pieces. Using a sharp knife, score each chicken to bone in 3 to 4 places. Set aside. Combine all but cilantro in large bowl.
Cover chicken and marinate in fridge overnight. Remove chicken from marinade, place on grill, cover and cook, turning every 10 minutes until juice runs clear when pierced with knife. Serve on platter garnished with sprigs of cilantro and pass lemon to sprinkle over.
Recipe by: =20
Posted to MC-Recipe Digest by "Chris or Terri Weidman" <weedbear@...> on Apr 4, 1998