In many eastern countries, yogurt is a favorite ingredient for marinades used to flavor and tenderize meats. One of the most famous of these recipes is India's Tandoori Chicken, which takes its name from the clay stove called a tandor in which it is cooked.
8 boneless, skinless chicken breast halves
1 cup plain yogurt
1/2 cup butter or margarine
1/4 cup fresh lemon juice
2 large cloves garlic, minced
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons ground coriander
salt and ground pepper to taste
lemon wedges for garnish
1/2 cup melted butter
In large bowl combine yogurt, butter, lemon juice and spices. Place chicken breasts in mixture and turn to coat well. Cover and marinate for 3 hours or longer, refrigerated. Remove chicken from marinade and grill 5 to 6 inches above medium-hot coals for 10 minutes Turn and baste 2 to 3 times with marinade. Serve with lemon wedges.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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