Tandoori Grilled Chicken recipe

8 servings

2 cups plain yogurt

3 tablespoons garam masala

2 pounds boneless, skinless chicken breasts

6 pita breads

Preheat grill for medium heat.

In a large bowl, mix yogurt and tandoori spice.

Reserve 1/2 cup for basting.

Add chicken to remaining sauce, and marinate in the refrigerator for 1 hour.

Brush oil over grate to prevent sticking, and place chicken on the grill.

Cook chicken for 5 to 6 minutes per side, basting with reserved yogurt marinade frequently.

Serve hot.