Name: Tandoori Chicken-East Indian
Ingredients: 2 lb Chicken breast; skinned; 1 c Yogurt; 1 1/2 tb Oil; 2 Cloves garlic; minced; 1 ts Cumin; 1/4 ts Cardamon; 1/4 ts Ground cloves; 1/2 ts Salt; 1 ds Pepper; 1 tb Ginger; 1/2 ts Crushed red pepper flakes; Juice of 2 lemons; Cilantro

You see, it’s not that difficult to demonstrate either grace or truth. What takes the work of God in our lives is to be able to demonstrate both – grace and truth. Not both like a faucet that turns from one temperature to the other, but like Jesus who always demonstrated both in every occasion. In order to be successful, we must live lives that are wise, saturated with the Bible, being fueled by the Holy Spirit, driven by the principles we’ve accepted in the Gospel and seeking to exalt our Savior in all things.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	East Indian	Ethnic, Poultry	3	Servings

INGREDIENTS

2	lb	Chicken breast; skinned
1	c	Yogurt
1 1/2	tb	Oil
2		Cloves garlic; minced
1	ts	Cumin
1/4	ts	Cardamon
1/4	ts	Ground cloves
1/2	ts	Salt
1	ds	Pepper
1	tb	Ginger
1/2	ts	Crushed red pepper flakes
		Juice of 2 lemons
		Cilantro

INSTRUCTIONS

Rinse and dry chicken pieces. Using a sharp knife, score each chicken to
bone in 3 to 4 places. Set aside. Combine all but cilantro in large bowl.
Cover chicken and marinate in fridge overnight. Remove chicken from
marinade, place on grill, cover and cook, turning every 10 minutes until
juice runs clear when pierced with knife. Serve on platter garnished with
sprigs of cilantro and pass lemon to sprinkle over.
Recipe by: =20
Posted to MC-Recipe Digest by "Chris or Terri Weidman"
<weedbear@infowest.com> on Apr 4, 1998

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