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September 18, 2016
Recipe: Tandori Chicken
Grilled or broiled Chicken Breasts in a colorful Indian spiced marinade
4 chicken breasts, skinless, halves
2 teaspoons ginger root, fresh
2 cloves garlic, large, minced
1 onion, small, diced
1 teaspoon cumin seeds, toasted
1/2 cup yogurt, plain
1 tablespoon lemon juice
1 teaspoon paprika
2 teaspoons coriander, ground
1 1/4 teaspoons salt
3/4 teaspoon ginger, ground
1/2 teaspoon turmeric
1/4 teaspoon red pepper, ground
1/4 teaspoon cardamom
1/8 teaspoon cloves, ground
1 teaspoon food color, red
2 teaspoons food color, yellow
Place Ginger root, garlic, onion, and cumin seed in a food processor and pulse until combined.
Mix the processed ingredients with the yogurt, lemon juice, paprika, coriander, salt, ground ginger, turmeric, ground red pepper, cardamom, ground cloves, red food coloring, and yellow food coloring.
Take each piece of the chicken and slash it across the flesh, three times, almost to the bone. Rub each breast with the yogurt mixture and place in ziplock bags. Store in the refrigerator.
Remove chicken from the yogurt marinade. Barbeque or broil approximately 20-25 minutes or until chicken is done.
Indian Spiced Rice and Lentils / Curried Cauliflower with Peas / Indian Vegetable Pullao
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