Tandoori Style Chicken

Recipe from:Indian Culinary Center

3 lbs. skinless chicken pieces (breast, thighs and legs)

Marinade:
1 cup plain yogurt
2 Tbs. minced fresh ginger
2 Tbs. minced fresh garlic
1 Tbs. Cumin powder
2 Tbs. Coriander Powder
½ tsp. Turmeric powder
1 tsp. Cayenne Pepper
1 Tbs. Canola Oil
¼ cup lemon or lime juice
Salt to taste
Cilantro or Mint for garnish

In a mixing bowl, combine all ingredients for the marinade and mix well. Taste for seasoning before adding the chicken.
Marinate the chicken and refrigerate covered overnight or for at least 4 hours.
Preheat the oven to 400 degrees. Put the chicken on a baking sheet and bake for about 25 minute or until the chicken is cooked.
If you want the chicken to be browned while cooking, remove some of the marinade and place the pieces about ½ inch apart on the baking tray.
Serve hot, garnished with cilantro.

For Grilling:

For smaller pieces of chicken – use metal skewers, or leave the pieces large enough so they don’t fall into the grill.