Grilled Tandoori Chicken
|Plain yogurt||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Finely chopped ginger||1 Tablespoon|
|Ground cardamom||2 Teaspoon|
|Ground cumin||2 Teaspoon|
1. In a large shallow dish, combine yogurt, lemon juice, garlic, ginger, cardamom, cumin, paprika, turmeric, salt, and cayenne. If desired, pull skin off chicken. Add chicken to marinade, turning to coat evenly. Cover and refrigerate 4 to 8 hours.
2. Prepare a medium-hot barbecue fire, using tongs to push coals to one side of the grill, or preheat a gas grill for an indirect fire. Remove chicken from marinade and set on grill away from coals. Grill, turning occasionally, until browned and chicken juices run clear, 30 to 40 minutes. (White meat will take less time than dark meat.)
3. Serve hot, garnished with lemon wedges.