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Tandoori Chicken

True Indian tandoori would include red food coloring and be cooked in a tandoor. A tandoor is a large clay pot that contains a charcoal fire where skewered chicken pieces are roasted. The red coloring is for appearances. In the absence of a tandoor, this recipe has been modified for the grill and the red food dye has been omitted.

1/2 cup low fat, plain yogurt

2 teaspoons garam masala

1 teaspoon turmeric

1 tablespoon lemon juice

1 tablespoon canola oil

1 tablespoon grated fresh ginger

1/4 teaspoon cayenne

1 teaspoon red food dye (optional)

1 large skinless, boneless chicken half breast

Canola oil for brushing

Salt to taste

Coarse ground black pepper to taste

Combine the first 7 ingredients (yogurt through cayenne) in a small bowl and stir to thoroughly mix. Place the chicken between two sheets of plastic wrap and pound to approximately 1/2 inch thick. Place the chicken on a plate and coat both sides with the marinade. Cover the plate with plastic wrap and marinate refrigerated for 6 to 8 hours. Prepare the grill for hot direct cooking. Remove excess marinade from the chicken, brush with canola oil, and season with salt and pepper.

Cook directly over the fire for 4 minutes per side, then 2 additional minutes on the first side.


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