Tandoori Grilled Chicken November 17 2013

Marinade :

1 foot Aluminum foil
2 Chicken Breasts, skinless and boneless, preferably organic
1/2 cup plain full fat yogurt, whisked

SPICE MIX:

1.5 tablespoons RUPEN'S TANDOORI SPICE MIX

OR
1 teaspoon minced ginger
1 teaspoon minced garlic
2 teaspoons curry powder
1 teaspoon garam masala powder
2 teaspoons paprika powder
1/4 teaspoon cayenne powder
1 teaspoon dry crushed fenugreek, OPTIONAL
1/2 teaspoon salt
1 tablespoon oil

Garnish
1 tablespoon lemon juice
1/4 cup chopped cilantro


Instructions

In a mixing bowl, mix marinade ingredients with chicken, except. You may want to cut chicken in 2 inch cubes or just scour the entire breast 4-5 times.
Using your fingers, rub the chicken.
Refrigerate for 3 hours.
Pour in the plain yogurt and gently mix, do not take out the rub from the chicken while mixing the yogurt. Yogurt should coat on top of the rub, and not mix in too much with the rub, THIS IS THE KEY.
Refrigerate overnight or atleast 12 hours.
Pre-heat toaster oven or a regular oven on broil, I usually prefer toaster oven to save electricity, time and for ease of handling.
Place an aluminum foil on the cookie sheet and place chicken pieces on it.
Grill for 7-8 minutes OR until chicken gets light brown on the top, then take out the tray, baste the pieces with lemon juice and flip.
Cook again for 4-5 minutes. When done, top it with cilantro and serve hot.