8-10 pieces of chicken (breasts, thighs, drumsticks, whatever you like)
1 box of Tandoori spice mix - You can find this at any Indian market. I bought Shan brand from the Indian Bazaar off 28th and Arapahoe in Boulder.
1 1/2 cups of plain yogurt (goat or cow)
- Remove skin from chicken and cut a few slits in each piece
- In a mixing bowl, add yogurt and contents of spice packet. For a less spicy flavor, use more yogurt
- Add chicken to bowl and mix thorougly, marinade in refrigerator for 24 hrs
- Cook on medium-high on oiled (Pam, etc) grill for about 10 minutes on each side or until internal temperature reaches 165 degress
I like to serve this with a curry quinoa salad and fried spinach. The quinoa recipe will be posted as next week's recipe. Hope you enjoy!