Tandoori Chicken Recipe
Ingredients
2 1/2 pounds meaty chicken pieces (breasts thighs or drumsticks)
2 8-ounce cartons plain yogurt
1 tablespoon grated gingerroot
2 cloves garlic, minced
2 teaspoons paprika
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/2 cup chopped chutney
1 medium cucumber sliced
Directions
Rinse chicken and pat dry.
Place chicken pieces in a plastic bag set into a deep bowl.
For marinade, combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper, and cloves.
Pour over chicken.
Close bag.
Marinate in the refrigerator overnight, turning bag occasionally.
Remove chicken from bag, reserving marinade.
Place chicken pieces, bone side down, in center of the cooking grill.
Grill 50 to 60 minutes or till chicken is tender and juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
Serve with chutney and sliced cucumber.
Place chicken pieces in a plastic bag set into a deep bowl.
For marinade, combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper, and cloves.
Pour over chicken.
Close bag.
Marinate in the refrigerator overnight, turning bag occasionally.
Remove chicken from bag, reserving marinade.
Place chicken pieces, bone side down, in center of the cooking grill.
Grill 50 to 60 minutes or till chicken is tender and juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
Serve with chutney and sliced cucumber.
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