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Tandoori Chicken
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Indian-style dish, great on the grill!



  • 6 chicken breasts
  • 1/4 cup (60 ml) lemon juice
  • 8 oz (224 grm). plain yogurt
  • 3 garlic cloves, minced
  • 2 tbsp (30 ml) vegetable oil
  • 2 tsp (10 ml) ground cumin
  • 1-1/2 tsp (7 ml) chili powder
  • 1-1/2 tsp (7 ml) minced peeled fresh ginger
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) salt (less)
  • 1/2 tsp (2 ml) turmeric
  • Rinse and pat chicken dry.
  • Cut several slits in each piece.
  • Mix all other ingredients together.
  • Marinate chicken pieces turning occasionally 24 to 48 hours.
  • Grill until done.
  • Alternately:
  • Preheat oven to 400 degrees (200 C.).
  • Butter baking pan and arrange chicken skin side up.
  • Roast 15 minutes.
  • Turn chicken and roast 15 minutes longer.
  • Reduce heat to 350 degrees (175 C.).
  • Turn chicken again and roast until cooked through, about 15 minutes to 1/2 hour.
  • Serve.
Our family generally serves this with Spiced Couscous.

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