Tandoori Style Chicken Breasts
|Chicken breasts||6 , skinned|
|Plain yoghurt||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Garlic||2 Clove (10 gm), crushed|
|Lemon juice||1 Tablespoon (15 Milliliter)|
|Chili powder||1⁄4 Teaspoon (1.5 Milliliter)|
|Ground cumin||1 Teaspoon (5 Milliliter)|
|Ground allspice||1⁄2 Teaspoon (2.5 Milliliter)|
|Paprika||2 Tablespoon (30 Milliliter)|
|Ground coriander||1 Teaspoon (5 Milliliter)|
|Ground ginger||1⁄2 Teaspoon (2.5 Milliliter)|
|Garam masala||2 Teaspoon (10 Milliliter)|
|Lettuce||4 Tablespoon, shredded (For Garnish)|
|Lemon wedges||4 (For Garnish)|
|Onion rings||4 (For Garnish)|
|Wild rice salad||1 Cup (16 tbs) (For Serving)|
|Finely diced cucumber||1⁄4 Cup (4 tbs), mixed with plain yoghurt, flavored with chopped mint, (For Serving)|
Make several slashes in the chicken breasts with a sharp knife, then lay them in a shallow dish.
Mix all the remaining ingredients together and spoon over the chicken.
Leave to marinate for at least 4 hours, preferably overnight.
Drain from the marinade.
Barbecue for 5-6 minutes on each side, turning occasionally until cooked through and slightly blackened in places.
Brush with the marinade during cooking.