Indian Tandoori Chicken
Ingredients
3 lbs of skinless, boneless chicken thighs | ||
2 cups plain yogurt | ||
1/3 cup white wine vinegar | ||
1 tbs lemon juice | ||
1 tbs ground paprika | ||
1 tbs cayenne pepper | ||
1 tbs ground coriander | ||
1 tbs ground cumin | ||
6 garlic cloves, chopped | ||
1 tbs fresh ginger, grated | ||
2 bay leaves | ||
3 green peppers, seeded and cut into squares |
- Cut the chicken into bite sized pieces and put in a non-metallic bowl.
- Add the yogurt, vinegar, lemon juice, garlic, ginger and bay leaves and mix well.
- Cover and refrigerate overnight.
- Soak 60 wooden skewers overnight.
- Thread the chicken onto the skewers, alternating with the pepper squares.
- Grill for 5-10 minutes or until the chicken is tender and cooked through.
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