Ingredients:
4 boneless skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cardamom
1/2 teaspoon chili powder
3/4 cup low-fat yogurt
Directions:
Make 3-4 deep diagonal cuts in each chicken breast.
Sprinkle with lemon juice.
Combine next 9 ingredients in a bowl; then mix in the yogurt.
Coat chicken well with the tandoori marinade.
Place in a bowl, cover, and chill for at least 4 hours or over night.
Place chicken on a preheated grill; brush with extra marinade.
Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).
Servings: 4
Time preparation: 15 min.
Time total: 35 min.