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tandoori chicken
Tandoori refers to a specific kind of oven that a South Asian food is traditionally cooked in. Nowadays, though, the term is often used to describe the spiced yogurt marinade that is used to season the chicken. Indirect cooking over a hot grill will appoximate a tandoori effect, but the chicken can also be baked in a standard oven.
Makes 6 servings
2 Tbs Fresh lemon juice
Salt
1 Cup Plain yogurt
2 Tbs Ginger root, grated
2 Garlic cloves, chopped
1/2 tsp Ground cumin
1/2 tsp Ground coriander
1/4 tsp Cayenne pepper
1/4 tsp Tumeric
6 Boneless chicken breasts,
with some skin attached
Arrange the chicken breasts in a single layer in a large baking dish. Sprinkle with lemon juice; season lightly with salt.
Mix together in a medium-size bowl the plain yogurt, grated ginger, chopped garlic, ground cumin, ground
coriander, cayenne pepper and turmeric.
Pour the yogurt marinade over the chicken breasts; turn to coat completely. Cover the baking dish and
refrigerate the marinated chicken at least 3 hours or overnight.
Prepare the barbecue grill for indirect cooking, or preheat the oven to 450 F.
Remove chicken from marinade (but do not wipe clean). Grill or bake for 40 minutes, until cooked through.
Serve with basmati rice and naan.
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