Tandoori Chicken

Ingredients:

• 1 medium onion, coarsely chopped
• 3 cloves garlic
• 2 inch piece of ginger root, peeled and chopped
• 3 TBS fresh lemon juice
• 8 oz fat-free plain yogurt, drained
• 1 TBS ground coriander
• 1 tsp ground cumin
• 1 tsp tumeric
• 1/2 tsp nutmeg
• 1/4 tsp mace
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup oil
• 6 skinless chicken thighs or legs, and 6 skinless chicken breast halves

In blender or food processor, puree onion, garlic, and ginger with lemon juice to make a paste. Add the yogurt and spices and blend well. With motor running, drizzle oil mixture in and process until blended.

Make 2 or 3 slits in each breast and thigh or leg. Place chicken in Ziploc bag and add marinade. Coat thoroughly and refrigerate 12-24 hours.

Grill until done, about 18-20 minutes for breasts and 25-30 minutes for thighs/legs. Baste two or three times with marinade while cooking. Makes 6 servings.