Tandoori Chicken
Ingredients
| 1/2 Teaspoon | ground cumin | | 1/2 Teaspoon | onion powder |
| 1/2 Teaspoon | garlic powder |
| 1/2 Teaspoon | turmeric powder |
| 1/2 Teaspoon | ground nutmeg |
| 1/2 Teaspoon | chili powder |
| 1/2 Teaspoon | ground black pepper |
| 1/2 Teaspoon | sea salt |
| 1 Cup | plain yogurt |
| 1/2 Cup | Market District® olive oil |
| 1/2 Cup | white vinegar |
| 2 Pound | boneless, skinless chicken breast or thigh, cut into 1-inch squares |
| 15 | bamboo skewers |
Directions
Whisk spices, yogurt, oil and vinegar together in a medium bowl. Add chicken, cover, refrigerate and marinate for 12-36 hours. Preheat oven to 450 degrees Fahrenheit. Soak bamboo skewers in water for 20 minutes. Skewer chicken cubes, leaving a 3-inch space at the bottom for handling. Roast for 20 minutes on a baking sheet until chicken reaches an internal temperature of 165 degrees Fahrenheit.
Marinating Time: 12-36 hrs