OMG - a little piece of heaven. Here is how I made my O Tandoori Chicken:
(8) skinless/boneless chicken breasts - wash, prick the flesh of the chicken with fork and put several slashes in the flesh with a sharp knife to allow the marinade to penetrate. Set to side.
Mix the following in a glass bowl:
(1/2) cup of soy or goat yogurt
(2) tablespoons of lemon juice
(1) tablespoon of minced garlic
(1) tablespoon of ground ginger
(1) tablespoon of ground cumin
(1) teaspoon of ground coriander
(1/2) teaspoon of cayenne pepper
(1/4) teaspoon of ground cardamom
(1/4) teaspoon of ground cloves
(1/4) teaspoon of saffron
(2) teaspoons of sea salt
Dip and coat each of the prepared chicken breasts in the mixture and place in a non-reative covered glass dish. Marinate chicken in refrigerator for not less than 8 hours and no longer than 2 days. Remove the chicken from the refrigerator at least 30 minutes before cooking.
Preheat oven to 450ยบ
Remove chicken from the marinade, pressing lightly to extract excess marinade, then brush with canola oil on both sides. Place the chicken on a oiled rack in a pan. Cook for 30 minutes until juices run clear when pierced with knife.
I am serving with brown rice. Garnish suggestions: cilantro sprig, red onion, tomato and lemon.
ENJOY!
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