Category: Chicken
Rating: 2.56
Servings: 3


2 lb chicken breast; skinned
1 cup yogurt
1 1/2 tablespoon oil
2 cloves garlic; minced
1 teaspoon cumin
1/4 teaspoon cardamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 dash pepper
1 tablespoon ginger
1/2 teaspoon crushed red pepper flakes
1 juice of 2 lemons
1 cilantro

Directions: How to Cook Tandoori Chicken-East Indian

Rinse and dry chicken pieces. Using a sharp knife, score each chicken to bone in 3 to 4 places. Set aside. Combine all but cilantro in large bowl. Cover chicken and marinate in fridge overnight. Remove chicken from marinade, place on grill, cover and cook, turning every 10 minutes until juice runs clear when pierced with knife. Serve on platter garnished with sprigs of cilantro and pass lemon to sprinkle over.

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Recent comments and reviews for this recipe:

peter vernon writes:

why call cilantro when everybody knows it as corinder very poor

Posted on 22 Feb 2008, 07:14 ET

Beverly writes:

Cilantro usually refers to the leaves- coriander as the seed.

Posted on 21 Sep 2008, 13:45 ET

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