Julie Sahni's Easy Tandoori Chicken

• 2 whole skinless, boneless chicken breasts, split
• 1 1/2 cups plain yogurt
• 4 tablespoons lemon juice
• 8 medium cloves garlic minced
• 1 2-inch piece ginger, peeled and minced
• 2 tablespoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• Kosher salt to taste
• 2 tablespoons vegetable oil
• 2 medium tomatoes, thinly sliced
• 1 medium cucumber, thinly sliced
• 1 medium red onion, thinly sliced
• 1/2 small bunch cilantro, leaves only
• 2 lemons quartered

1. Prick holes in the chicken with the tines of a fork.
2. In a large bowl, mix together the marinade ingredients.
3. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
4. Heat the grill.
5. Remove the chicken from the marinade.
6. Scrape off excess and reserve.
7. Brush the grill with oil.
8. Grill the chicken for 5 minutes.
9. Turn and baste with sauce.
10. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
11. Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.

skinless, plain yogurt, lemon juice, garlic, ginger, ground cumin, ground coriander, ground cardamom, ground cloves, cayenne pepper, freshly ground black pepper, kosher salt, vegetable oil, tomatoes, cucumber, red onion, cilantro, lemons

Taken from cooking.nytimes.com/recipes/8286 (may not work)