Tandoori Chicken

• 8 or more boneless, skinless chicken breasts
• 1/2 cup (125 ml) fresh lemon juice
• 2 8 oz (224 grm). containers plain low-fat yogurt
• 8 cloves garlic, minced
• 4 tbsp (60 ml) vegetable oil
• 4 tsp (20 ml) ground cumin
• 1 tbsp (15 ml) chili powder
• 1 tbsp (15 ml) fresh ginger, peeled and minced
• 2 tsp (10 ml) paprika
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) turmeric

1. Rinse and pat chicken dry.
2. Cut several slits across the top of each piece.
3. Combine remaining ingredients in large bowl to make marinade.
4. Add chicken to yogurt mixture and coat well.
5. Let marinade 24 to 48 hours turning occasionally.
6. Grill on outdoor barbecue or bake in in oven at 400 degrees (200 C.) turning once for 30 minutes or until chicken is done.

chicken breasts, lemon juice, containers plain, garlic, vegetable oil, ground cumin, chili powder, fresh ginger, paprika, salt, turmeric

Taken from online-cookbook.com/goto/cook/rpage/0012D3 (may not work)