Grilled Tandoori Chicken
|Dijon mustard||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Minced fresh ginger root||1 1⁄2 Teaspoon|
|Cumin seeds||1⁄4 Teaspoon|
|Coriander seeds||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Chopped canned green chilies/1 fresh green chili, seeded and chopped||2 Tablespoon|
|Chicken/Chicken breasts||2 Pound, cut in pieces (1.25 Kilogram)|
Place mustard in mixing bowl or food processor; add oil, drop by drop, whisking or processing until well blended.
Stir in yogurt; set aside.
Using mortar and pestle, spice grinder or coffee grinder, pound or grind gingerroot, cumin and coriander seeds, and turmeric to form a paste; add lemon juice and mix well.
Stir into yogurt mixture along with chopped chili.
Remove skin from chicken.
Using knife, make very small cuts in meat.
Arrange in shallow dish or place in plastic bag; pour yogurt-spice mixture over chicken and stir to coat all pieces.
Cover and refrigerate for at least 8 hours or up to 24 hours.
On greased grill 4 to 6 in/10 to 15 cm from hot coals, or under broiler, grill chicken for 15 to 20 minutes on each side (15 minutes if top is down on barbecue) or until chicken is tender and juices run clear when chicken is pierced with fork.
Watch carefully and turn to prevent burning.