Tandoori Chicken
FROM: KarenSue
PREP TIME: 15
COOK TIME: 10
SERVINGS: 4
DESCRIPTION:
Chicken with a new twist tandorian style
INGREDIENTS:
1-1/2 lb. skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces
1 8-oz. carton plain yogurt
4 tsp. lemon juice
1-1/2 tsp. grated fresh ginger
2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. ground turmeric
1/8 to 1/4 tsp. cayenne pepper
1 clove garlic, minced
Chutney
Cilantro leaves (optional)
DIRECTIONS:
1. Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
2. Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
3. Serve with chutney and, if desired, cilantro leaves.
SHOPPING LIST :
Check each Item!
1-1/2 lb. skinless, boneless chicken breast halvees
1 8-oz. carton plain yogurt
4 tsp. lemon juice
1-1/2 tsp. grated fresh ginger
2 tsp. paprika
ground cumin
ground coriander
salt
ground turmeric
cayenne pepper
1 clove garlic
Chutney
Cilantro leaves (optional)
