Tandoori Chicken


4 boneless, skinless chicken breast halves
3/4 cup coarsely chopped onion
1 teaspoon coarsely chopped peeled fresh ginger
2 cloves garlic
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon coriander seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder
Dash of nutmeg


Rinse chicken and pat dry.  Place onion, ginger and garlic in a food processor or blender, process until finely chopped.  Add yogurt, lemon juice, paprika, cumin, coriander seeds, salt, pepper, chili powder and nutmeg;  pulse 4 times or until well blended.  Make 3 (1/2-inch) diagonal cuts across the top of each chicken breast half.  In a re-sealable plastic bag, combine chicken and yogurt mixture.  Seal and marinate in refrigerator for 8 to 24 hours, turning occasionally.
Remove chicken from bag and discard marinade.  Place chicken on grill or broiler pan that has been coated with cooking spray.  Cook for about 6 minutes per side, or until juices run clear.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
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