Weekend Cooking... Tandoori Chicken

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I like chicken as much as the next person, but let's face it...sometimes it gets a little dull. Well, here is a recipe that is pretty easy, keeps the chicken tender and juicy as it cooks, is quite tasty and is a little different than my usual fare.

It comes from the folks on Holland America Cruises and their Culinary Arts Center, just one of the many activity on the ship to keep passengers amused between Bingo and when the bars open. Sadly on this cruise, due to all the ports we stopped at, we were ashore almost every day and I only had the chance to attend a couple of their presentations..last weeks Baklava and this week's Tandoori Chicken. I may have to break down and buy one of their three cookbooks.
I will say that while the recipe is quite easy, pretty much just dumping all the ingredients in a bowl, it did have me pulling a lot of spices out of my spice cabinet!

Did i make any changes? Well, they call for 2-3 cloves of garlic and I must admit I probably added about 5 or 6..because I like garlic. I also sliced my chicken breasts horizontally, making two thinner pieces from each which I though would cook quicker on the charcoal grill without burning...which worked very well.

 Tandoori Chicken

1 1/2 cups plain yogurt
1/2 cup fresh minced parsley
1/4 cup lemon juice
2-3 cloves garlic, crushed
2 tsp. paprika
2 tsp. cumin
2 tsp coriander
1/8 tsp. clove
1/8 tsp cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
fresh ground pepper
1 TBS. honey
1-2 tsp. curry, preferably Madras
1 1/2 lbs boneless skinless chicken.

In a bowl, combine all the ingredients except chicken. Stir to combine. Remove 1/3 cup of marinade and set aside as a sauce for final assembly.

Pour the remainder of the marinade over the chicken, stir to coat, cover with plastic wrap and refrigerate, at least 20 minutes, or as long as overnight.

Grill or indoor or outside grill. basting with marinade or under broiler, basting, for about 4 minutes per side or until done.

Remove from grill or boiler, let sit 5 minutes and serve, whole or sliced, topped with reserved yogurt sauce and a sprinkling of fresh chopped cilantro

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This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.

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