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Indian Barbeque Chicken

Contributed by Eileen Goltz

3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups pareve sour cream, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
1/3 cup chopped fresh cilantro
2 teaspoons paprika
1/2 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced

Instructions:

Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place the chicken into a shallow dish. Place 1/2 cup pareve sour cream, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in the remaining 1 1/2 cup pareve sour cream. Pour the sauce over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight. Preheat grill for medium heat and lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill the chicken 30 to 45 minutes, turning frequently to prevent burning and until juices run clear. 

>Notes: Marinate the chicken overnight for a delicious variation of Tandoori style chicken.