Tandoori Chicken

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The combination of spices and yogurt, in this marinade for chicken, results in a truly tantalizing flavor. One i’m quite sure you’ll enjoy. Pair it with basmati rice and raita, a , refreshing cucumber relish, and you have a meal fit for Mahatma Ghandi!


4 boneless, skinless chicken thighs, or breasts.( I’m using breasts…because i’m girly and i’ve got em’.)

1 1/2 teaspoons turmeric

1 inch piece of peeled, fresh ginger

1 teaspoon paprika

1/2 small white onion

4 cloves garlic

1/2 teaspoon garam masala

1 cup plain yogurt

2 Tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 Tbs. olive oil

Directions: Place turmeric,garlic, ginger, onion, paprika, garam masala, lemon juice, salt, cayenne, coriander,cumin, yoghurt, and olive oil in food processor or blender and blend away, until you have a smooth sauce. Pour the marinade into a bowl and snuggle the chicken into it. Let marinate overnight. Brush grill pan with oil. Remove chicken from the marinade and place on a preheated grill pan, or grill. Cook chicken 8 to 10 minutes on each side, basting frequently with the marinade. Devour!

Yield: 4 servings


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