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Tandoori chicken traditionally is slowly baked in clay ovens called tandoors. But grilled Chicken Tandoori is every bit as tasty. Use boneless whole pieces of chicken -- it cooks a lot faster.

Tandoori marinade:

    3 tablespoons plain yogurt
    1 teaspoon fresh minced garlic or garlic powder
    1 teaspoon fresh grated gin- ger or 3/4 teaspoon ginger powder
    1 teaspoon garam masala (you can buy this at Pakistani and Indian grocery stores or substitute allspice, which Sajeda has used and says works well)
    2 to 3 tablespoons oil
    1 teaspoon paprika
    8 pieces of chicken breasts, thighs and legs

Cut slits in chicken. Mix all ingredients in yogurt including oil and soak chicken in mixture. Grill chicken on charcoal or bake in preheated 375-degree oven for 45 minutes. Serve with pita bread and salad.

Note: We used fresh garlic, ginger and garam masala. Serves 4.

Thursday, August 28, 2003

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