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Tandoori Chicken On the Grill

(by Sapna Kumar)

2 – 2 1/2 lb. boneless, skinless chicken thighs

3 t. lemon juice

12 garlic cloves, crushed

1 1/2 t. salt

1 t. crushed ginger

1 t. garam masala

1 1/2 t. red chili pepper

3 – 4 chopped green chilies

1 t. chopped coriander leaves

1 t. red food coloring or paprika

1 c. whole milk yogurt

Rub the chicken with lemon juice and set aside.

Mix the garlic, salt, and spices into the yogurt.

Rub the chicken with the yogurt, and marinate in the refrigerator overnight.

Grill for 10 – 15 minutes on each side.

(Read The Entrepreneur, the story that accompanies this recipe.)

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