ONE FOR THE TABLE: French and Indian cuisines meet and meld in this sumptuous film
4 tablespoons canola oil
1/2 stick of cinnamon, ground fine
4 cloves, ground fine
4 tablespoons smoked paprika
1 teaspoons cayenne
4 green cardamom, ground fine
Limes cut into wedges, for garnish
1. Rub the chicken with salt and half the lime juice, and let it sit for 20 minutes.
2. Combine the ginger, garlic, 1/4 cup yogurt, remaining lime juice and oil in a blender cup, and blend until smooth.
3. In a large bowl combine the ginger-and-garlic paste, the remaining yogurt and the spices, and mix until smooth.
4. Rub over the chicken and marinate for a minimum of 4 hours and up to 24 hours in the refrigerator.
5. Cook on a moderate hot grill for 6-8 minutes on each side.
6. Serve on a platter with lime wedges.
(Lisa Dinsmore is a writer, web programmer and wine lover. She shares her passion for all things vino at www.dailywinedispatch.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com/.)
