Tandoori Chicken

This is another of my mother-in-law's recipes.  She serves this often when we have big summertime gatherings with the whole family.  It's easy to multiply if you're serving a big crowd, and can be prepared the night before to save time.  You can also adjust the amount of hot pepper if you prefer it less spicy (I generally use 1/4 tsp instead of the given 1/2 tsp).  We like to serve this with rice, Cucumber and Vinegar Salad and Mango Chutney.  Delicious!

Tandoori Chicken
Recipe by Ruth Beal

Ingredients:
2-3 chicken breasts, cut into 1/2" strips
1/2 tsp hot chili powder, such as Cayenne or Chipotle (you can use less to make it not so spicy)
1 tsp salt
2 T fresh lemon juice
4 T melted butter
3 T plain yogurt
1 T chopped raisins
2 inches ginger root, peeled and grated (or finely chopped)
1/2 tsp ground cumin
2 tsp ground coriander
1/2 tsp red food coloring (optional)

Combine all ingredients in a Ziplock bag and shake well.  Let marinate in refrigerator for at least 2 hours, or up to overnight.  Thread meat onto skewers if desired, and grill over medium-high heat for 9-12 minutes, turning every three minutes, or until cooked through.

Makes 6 servings.