Gas-Grilled Tandoori-Style Chicken Breasts with Raita

Name: Gas-Grilled Tandoori-Style Chicken Breasts with Raita
Ingredients: 1 cup plain whole-milk yogurt; 2 tablespoons minced fresh cilantro leaves; 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon); Table salt; Cayenne; 1 tablespoon minced fresh ginger (see illustrations below); 1 tablespoon ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon table salt; 1/4 teaspoon cayenne pepper; 2 whole bone-in, skin-on chicken breasts, split to make 4 halves (10 to 12 ounces each) (see "Splitting Whole Chicken Breasts" below)

www.americastestkitchen.com

Enamored of tandoori chicken but lacking the traditional tandoor, we set out to make a similarly flavorful recipe for grilled chicken with warm spices.

Keywords

Main Courses
Indian
Asia
Chicken
Poultry
Grilling & Barbecue

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Cooking tools:

Grill
Instant-read thermometer
Garlic press
Grill brush
Chef's knife
Cutting board
Serving platter
Mixing bowl
Measuring spoon
Measuring cup
Refrigerator

Ingredients

1 cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
Table salt
Cayenne
1 tablespoon minced fresh ginger (see illustrations below)
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 teaspoon cayenne pepper
2 whole bone-in, skin-on chicken breasts, split to make 4 halves (10 to 12 ounces each) (see "Splitting Whole Chicken Breasts" below)