Tandoori Chicken

This is an easy and delicious recipe. It’s flavorful and tangy without being too spicy. Using boneless, skinless chicken breasts keeps the fat content low, but the marinating and grilling keeps the meat wonderfully moist.

2 lbs chicken breasts (about 5 breasts)
1/2 tsp ginger root, minced
1/2 tsp garlic, minced
1/2 tsp chili powder (optional)
1 cup plain yogurt
1 Tbsp tomato paste
1 Tbsp vegetable oil
1 tsp tandoori masala powder
1 tsp salt

In a big bowl, mix all of the ingredients except the chicken. Spread the mixture evenly over the chicken breasts and refrigerate overnight.

Remove the chicken from the fridge and let sit out for about an hour to come to room temperature. Grill the chicken on both sides, about ten minutes each side, or until cooked through.

Serve with rice and/or naan.

Serves 4-5