Brush chicken with lemon juice and place in the refrigerator for 30 minutes.
Prepare the tandoori paste by placing onion, garlic, ginger, coriander and cumin seeds, lemon zest and juice, and salt in the blender. Mix until a homogenous paste is obtained.
Add paprika, Cayenne pepper, yogurt and food colouring to the paste.
Add chicken and let marinate from two hours to overnight in the refrigerator.
Grill the chicken supremes in direct heat on the BBQ for 8-9 minutes per side. Strong coloration near burnt must be obtained.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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