 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Although it's not cooked in a tandoor oven, this vibrant entrée has all the flavors of the traditional Indian dish, thanks to a long marinade. Ingredients:
3/4 cup coarsely chopped onion |
1 teaspoon coarsely chopped peeled fresh ginger |
2 garlic cloves, peeled |
1/2 cup plain low-fat yogurt |
1 tablespoon fresh lemon juice |
1 teaspoon paprika |
1 teaspoon ground cumin |
1 teaspoon ground coriander seeds |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/4 teaspoon black pepper |
dash of ground nutmeg |
4 (4-ounce) skinless, boneless chicken breast halves |
cooking spray |
Directions:
1. Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.
2. Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
3. Prepare grill or broiler.
4. Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.
|
|