Tandoori Grilled Chicken

Submitted by: Mark Hiscock
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Difficulty: Medium
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1/4 cup paprika
2 tbsp ground cumin
1 tbsp cayenne pepper
1 tbsp ground coriander
1 tbsp ground cardamom
1 tbsp ground cinnamon
1 tbsp ground black pepper
1 tsp ground cloves
1 tsp ground ginger
1/4 cup margarine or butter, melted
6 cloves garlic, minced
2 cups plain high-fat yogurt
2 tbsp lemon juice
2 tbsp salt
In a bowl, mix paprika, cumin, cayenne, coriander, cardamom, cinnamon, pepper, cloves and ginger. In a frying pan on med. heat, melt butter. Add garlic and sauté until golden, then add dry spice mixture and cook for 2 minutes. Transfer spice mix to a bowl, then whisk in the yogurt, lemon juice and salt. Add chicken and let sit in refrigerator for at least 3 hours before grilling. Any unused marinade (that never had chicken in it) can be saved in the refrigerator for up to 3 weeks.

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