Rinse chicken and pat dry. Cut two or three deep gashes in each
chicken piece. Mix yogurt and TANDOORI BOMBAY BLEND in a large
bowl. Add chicken and turn to coat. Refrigerate, covered, for 2 to 3
hours or overnight. Grill over hot coals until chicken is tender and
juices run clear.
To Oven-bake: Place the marinated chicken, skin side down, in a 9x13
inch baking pan. Pour extra marinade over the top. Sprinkle with
paprika and bake at 400 degrees until browned 30 to 40 minutes. Turn
and sprinkle again with paprika and continue baking until browned and
chicken is tender, 10 to 15 minutes more.
For Tandoori Chicken Kabobs: Cut boneless, skinless chicken breasts
into 1 inch cubes. Prepare the yogurt marinade and marinate the
chicken as above. Place on skewers and grill.
Serve with Benares Pilao and Spinach Salad with Lebanese
Dressing
Category
Chicken (dishes)
Poultry
TANDOORI BOMBAY BLEND
Yogurt
Servings
Makes 4 servings
Author
- 3 to 3 1/2 lb chicken pieces
- 1 cup plain yogurt
- 2 Tbsp SPICE BAZAAR TANDOORI BOMBAY BLEND
- paprika (for the Oven-baked variation)