Tandoori Chicken

(from ‘Almost Vegetarian’)

Yes, you could use pressed tofu in lieu of the chicken, but its not really my thing! This was terrific – easy to make, and it sat for 1.5 days in the fridge in a ziplock bag, saturating its green goodness into the chicken, resulting in a moist, flavourful treat!

2 cloves garlic, chopped (no need to mince, will be chucked into food processor!)
2 inch chunk fresh ginger, peeled and chopped
½ tsp lemon zest
Juice from one lime
¼ cup cilantro
1 tbsp madras curry powder
1 tsp ground cumin
2/3 cup plain yogurt
1/8 tsp cayenne
½ tsp salt
2 whole chicken breasts, split (4 pieces)

In a food processor, combine all ingredients (except the meat!), process until smooth. Place chicken in large ziplock bag, pour in marinade, and massage into the chicken. Refrigerate 12 hours or so, turn bag occasionally to ensure even distribution.

Grill or broil chicken breasts to your liking! (I dumped the remaining marinade into a small pot, and heated it to kill any bacteria, then poured it over the chicken and served on top of a mixed brown rice – delish!)