Tandoori Chicken Marinade
Tandoori Chicken Marinade
From Xandria
| 1 cup | plain yogurt |
| ½ cup | fresh lemon juice |
| 1 tbsp | paprika |
| 1 tbsp | minced garlic |
| 1 tbsp | minced fresh ginger |
| 1½ tsp | ground cumin |
| 1½ tsp | Cayenne pepper |
| 1 tsp | turmeric |
| ½ tsp | ground cardamom |
| 1 tsp | salt (optional) |
| ½ tsp | ground pepper |
| 2 tbsp | oil |
Remove and discard chicken skin. Make diagonal slashes ½ inch deep and 1 inch apart. Place in a
large bowl or glass baking dish.
In small bowl combine the yogurt, spices and oil. Coat chicken with marinade working into slashes.
Cover and marinate at least 2 hours at room temperature or up to 24 hours refrigerated.
Prepare barbecue grill. Grill over medium hot coals until lightly browned on bottom about 15 minutes
and continue cooking, turning and basting, until golden brown and cooked through, approximately 15-20
minutes longer. Rice is a pleasant side dish.