Chicken Tandoori

Chicken Tandoori

4 servings


  • 3 Ibs of Crescent Foods Premium Halal Skinless Leg Quarters
  • 1/2 cup plain yogurt
  • 2 tbsp fresh lemon
  • 1 tbsp minced garlic
  • 1 tbsp peeled and grated or crushed ginger root
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 2 teaspoons salt
  • Vegetable oil


  1. Make diagonal cuts on the chicken thighs
  2. Place the chicken in a dish
  3. In a bowl combine the yogurt, lemon juice, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, and salt.
  4. Stir until mixed well. Pour the mixture over the chicken and rub into the cuts, turning the chicken several times.
  5. Cover and refrigerate for 8 hours overnight
  6. Before cooking the chicken keep at room temperature for 30 minutes
  7. Remove the chicken from the marinade and brush the chicken with oil
  8. Place on pre-heated grill and turn 3-4 times. Grill chicken for 45 minutes
  9. Garnish with jalapeno, sliced cucumbers, and onions.

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