Ingredients
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6 (7 ounce) skinless chicken breast halves
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2 cups plain yogurt
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2 tablespoons ground coriander
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2 tablespoons mild paprika
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1 1⁄2 tablespoons ground cumin
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1 1⁄2 tablespoons fresh ginger
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1 tablespoon fresh garlic
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1 tablespoon ground black pepper
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1⁄2 teaspoon ground cinnamon
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1⁄2 teaspoon ground cardamom
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Directions
Prep Time: 20 m | Cook Time: 19mins | Serves: 8
Grilled Tandoori-Style Chicken,“From Licence to Grill Rob Rainford. It was very good.”,Very good, but the spices were a bit overwhelming. Especially if you marinate the chicken overnight!,This was very good. I enjoyed the flavor combinations. I think the yogurt helped to keep the chicken moist while cooking, too!
I halved the recipe. Once the chicken was cooked, I sliced the breasts and served atop a salad.
~Made for ZWT6 Zee Zany Zesty Cookz~
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Steps
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1
Done
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Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight. |
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2
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Remove from refrigerator and wipe off marinade and discard. Drizzle with oil, add salt and pepper. |
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3
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Prepare barbecue for medium heat and oil grill. Transfer chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Remove from grill and let rest for 5 minutes. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter. |
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