| 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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