Grilled Tandoori-style Chicken

6 7-to-8 –ounce chicken breast halves, skins removed (220g each)

2 cups plain yogurt (500ml)

2 tablespoons ground coriander (30ml)

2 tablespoons mild paprika (30ml)

1 ½ tablespoons ground cumin (15ml)

1 ½ tablespoons fresh ginger (22.5ml)

1 tablespoon fresh garlic (15ml)

1 tablespoon ground black pepper (15ml)

½ teaspoon ground cinnamon (2.5ml)

½ teaspoon ground cardamom (2.5ml)

¼ teaspoon ground cloves (1ml)

1 tablespoon vegetable oil (15ml)

salt and pepper to taste

Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.

Remove from refrigerator and wipe off marinade & discard.  Drizzle with oil, add salt and pepper.

Prepare barbecue for medium heat & oil grill.  Transfer chicken to barbecue grill.  Grill chicken until cooked through, about 7 minutes per side.  Remove from grill and let rest for 5 minutes.  Transfer chicken to cutting board.  Cut crosswise on diagonal into ½-inch-thick slices.  Transfer to platter.

Yields : 8 servings