Prepare the marinade in the morning and enjoy home-made tandoori chicken for dinner.
1 lb. boneless chicken breasts
1/2 small onion, thinly sliced
4 cloves of garlic, minced
1/2 tsp. ginger powder
3 tsp. Whole Spice Tandoori Spice Rub
1/8 tsp. turmeric powder
1/8 tsp. black salt
1/4 tsp. black pepper, ground
1 tsp. paprika
2 Tbs. fresh lemon juice
1 cup yogurt or vegan sour cream
1/4 cup vegetable oil
2 Tbs. fresh cilantro, finely chopped
For the chicken
Wash clean and dry the chicken breasts, and cut slits into them lengthwise. Place in a shallow dish. Season both sides of chicken with salt, pepper and paprika and set aside.
For the marinade
In a medium bowl, combine remaining ingredients and mix until smooth.
Add seasoned chicken to the tandoori marinate bowl cover and set aside in the refrigerator for a minimum of 2 hours — a workday is ideal.
Preheat an outdoor grill for medium high heat, and lightly oil its grate. Grill the chicken until its juices run clear when the flesh is pierced with a fork.
Or you can place the chicken and marinade in a pan and cook, covered, for 45 minutes over medium-high heat, stirring often to prevent burning.
Serve the chicken with your favorite side salad and rice, naan or pita bread. Tomato and apple chutneys go well with this dish.
Here are some other ways to enjoy Indian flavors at home: Add the Tandoori Spice Rub to rice, beans, curries or shrimp; roll chicken pieces in it and add salt and pepper, then grill as kebabs; mix sliced sweet potatoes with oil, Tandoori Spice Rub and a touch of black salt, then roast in a baking pan at 380 degrees.