Shortcut Tandoori Chicken

• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• 1 serrano chile, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon turmeric
• 1 tablespoon tomato paste
• 1/2 cup whole-milk yogurt
• 2 or 3 skinned chicken breast halves, about 2 lbs.

1. In a blender, combine all ingredients except chicken until smooth. Pour marinade into a large resealable plastic bag.
2. Cut chicken breast halves in half again crosswise and slash each piece diagonally three or four times. Add to marinade, toss well to coat evenly, and chill in bag overnight.
3. Heat grill to medium (about 400u0b0). Oil cooking grate, using tongs and a wad of oiled paper towels. Remove chicken from marinade and grill, turning as needed, until chicken is opaque and grill marks appear, 8 to 10 minutes.
4. Allow 8 hours to marinate overnight.

garlic, fresh ginger, serrano chile, kosher salt, ground coriander, ground cumin, cinnamon, ground cardamom, turmeric, tomato paste, wholemilk yogurt, chicken

Taken from www.myrecipes.com/recipe/shortcut-tandoori-chicken (may not work)