Tandoori Chicken

Type: Grill
Cut: Thigh
Style: Indian

Ingredients
6-8 chicken thighs, skin removed
450gm plain low-fat yoghurt
1Tbl ground cumin
2 tsp coarse ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2 tsp paprika
1 cup yoghurt, extra
2 tablespoons finely diced cucmber

Instructions
Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside.
In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover. Refrigerate 2 hours or overnight, turning occasionally. Place chicken under preheated grill, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika and serve with extra yoghurt with cucumber stirred through.

Makes 3 to 4 servings.

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