Tandoori Chicken

Tandoori chicken is a-mazing and rather simple to make (don't let the ingredients list deterr you from this delicious, flavorful dish). Rob and I opted to chunk the chicken breast and place the chicken on skewers rather than do whole breasts which would need to be cut anyway (it was easier this way, I strongly recommend it). Tandoor Chicken is best served with Basmati rice (or veggie rice, see below) and Naan...steamed curried vegetables would be very tasty too...but I haven't tried making those yet!

Note: All the Indian food I have had, and what I have made, is served "warm" not "hot"

INGREDIENTS
1 1/2 pounds chicken breasts (I prefer boneless)
1/2 C plain yogurt
1 Tbsp vegetable oil
2 Tbsp lemon juice
2 cloves garlic
1 inch piece fresh ginger
1 tsp ground cumin
1 tsp red chili powder
1 tsp paprika
1 tsp salt
1/2 tsp turmeric
1/2 tsp ground cardamom

DIRECTIONS

Run garlic through a press, or finely mince. Grate ginger. Mix together yogurt, oil, lemon juice, garlic, ginger, and spices.

Make diagonal slashes in the chicken meat to allow marinade to penetrate better. Pour yogurt mixture over chicken parts.

Marinate for 4 hours at room temperature, or overnight in the refrigerator, turning occasionally. If the chicken is placed in the refrigerator, bring it to room temperature before cooking (approximately 1 hour). I recommend overnight to get full flavor!

Preheat broiler.

Brush grill or shallow baking pan with a little oil to keep chicken from sticking. Arrange chicken on the pan.

Broil chicken 2-3 inches away from the heat until cooked through, approximately 25 minutes, turning halfway through.