INGREDIENTS:
2 cups plain yogurt
3 tablespoons garam masala
2 pounds boneless, skinless chicken breasts
6 pita breads
DIRECTIONS:
Preheat grill for medium heat.
In a large bowl, mix yogurt and tandoori spice. Reserve 1/2 cup for basting. Add chicken to remaining sauce, and marinate in the refrigerator for 1 hour.
Brush oil over grate to prevent sticking, and place chicken on the grill. Cook chicken for 5 to 6 minutes per side, basting with reserved yogurt marinade frequently. Serve hot.
February 4th, 2006 by karan
Filed under: Tandoori Recipes |
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Filed under: Tandoori Recipes |
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