Chicken with a flavourful Indian marinade. This recipe can also be made with a tablespoon (15 mL) of tandoori spice blend.
Excerpted from Lighthearted at Home - The Very Best of Anne Lindsay Copyright 2010 Anne Lindsay & Associates Ltd. Excerpted by permission of John Wiley & Sons Canada, Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Directions for: Grilled Tandoori Chicken
Ingredients
1 Tbsp Dijon mustard
1 Tbsp canola oil
cup low-fat plain yogurt
2 Tbsp minced gingerroot
1 tsp ground cumin
1 tsp ground coriander
tsp ground turmeric
tsp cayenne
2 Tbsp fresh lemon juice
2 lb(s) skinless chicken pieces
Directions
1. Place mustard in mixing bowl; whisk in oil, drop by drop, until well blended. Stir in yogurt and gingerroot; set aside.
2. In skillet over medium heat, cook cumin, coriander, turmeric and cayenne 1 to 2 minutes or until fragrant; stir into yogurt mixture; add lemon juice and mix well.
3. Arrange chicken in shallow dish or place in plastic bag; pour yogurt-spice mixture over chicken and be sure to coat all pieces. Cover and refrigerate for at least 8 hours and up to 24 hours.
4. On greased grill over medium heat or under broiler, grill chicken for 15 to 20 minutes on each side (15 minutes if top is down on barbeque) or until chicken is tender and juices run clear when chicken is pierced with fork. Water carefully and turn to prevent burning.
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