Grilled Tandoori Chicken Patties with Jalapeno-Mint Yogurt Sauce
Mince 4 of the garlic cloves and add them to the chicken. Add cumin, paprika, coriander, turmeric, cayenne, ginger, and 2 tablespoons of the yogurt. Squeeze in the juice of half the lemon, being careful not to let seeds in. Stir well. Cover with plastic and refrigerate for at least 1 hour and up to 6 hours.
Published at Mon, 20 Aug 2018 13:00:22 +0000