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.