Tandoori Chicken

My mom and I love Indian food, so I enjoy trying out different recipes when we are craving indian food. This week, I made tandoori chicken & it tasted delicious! It was full of flavor and not too spicy. We placed the chicken on a layer of basmati rice and topped it with a squirt of fresh lemon juice. We will definitely make it again.

Ingredients:

• 4 chicken breasts, halved

• 1 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt

• 1 small plain, unsweetened greek yogurt
• 1/2 tablespoon of minced ginger
• 1/2 tablespoon minced garlic
• 2 teaspoons chili powder
• 1/2 teaspoon pepper 
• 1 teaspoon garam masala
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• juice from one lemon
• 5 tablespoons of olive oil
• 1 teaspoon of salt

Directions:

1. Wash chicken and pat dry. Place the chicken in a large marinading bowl. 
2. In a small bowl, mix the chili powder, paprika, lemon juice, and salt together. 
3. Using a silicon kitchen brush, brush the rub onto the meat. Be sure to use all of the rub mixture, coating all sides of the chicken. 
4. Using a medium bowl, combine the remaining ingredients to create a marinade. ** If you want your tandoori chicken to be red, like it traditionally is, add a few drops of food coloring to your marinade. We were out of food coloring.
5. Pour half of the marinade onto the chicken. Flip the chicken breast over and coat the other side with the remaining marinade. 
6. Let the meat marinade for 2-3 hours before cooking.
7. The meat can be cooked on the grill, stove, or in the oven. (We cooked the meat on the stove with a little oil and butter.)
8. Enjoy the meat with a side of rice!

xoxo,

Jade