Grilled Tandoori Chicken

Recipe Ingredients

1 cup	237ml	Yogurt - plain low-fat
4		Garlic - minced
2		Serrano chili peppers, up to 3 seeded and minced
2 tablespoons	30ml	Fresh ginger root - grated
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Black pepper
4		Skinless boneless chicken breast halves

Recipe Instructions

Combine all ingredients except the chicken in a shallow glass dish large enough to hold the chicken in one layer. Stir well to mix. Add chicken breasts, turning to coat both sides. Marinate, covered, in the refrigerator for 12 to 24 hours. Drain chicken from marinade and place on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Do not over cook. Makes 4 servings.

Source:
Martha Stewart Living November 1994

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