Grilled Tandoori Chicken
By
Daily Inspiration S
@DailyInspiration
7
Although this chicken is not cooked in a tandoor oven, this chicken has all the favors of the traditional Indian dish.
Prep time does not include marinating time.
Recipe from Cooking Light magazine.
Prep time does not include marinating time.
Recipe from Cooking Light magazine.
Ingredients
- 3/4 c
- coarsely chopped onion
- 1 tsp
- coarsely chopped, peeled fresh ginger
- 2
- garlic cloves, peeled
- 1/2 c
- plain low-fat yogurt
- 1 Tbsp
- fresh lemon juice
- 1 tsp
- paprika
- 1 tsp
- ground cumin
- 1 tsp
- ground coriander seeds
- 1/2 tsp
- salt
- 1/2 tsp
- chili powder (if using indian chili powder - use sparingly as it is very hot)
- 1/4 tsp
- black pepper
- dash of nutmeg
- 4
- 4-oz. boneless, skinless chicken breast halves
- cooking spray
How to Make Grilled Tandoori Chicken
- 1Place 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.
- 2Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-lock plastic bag. Seal and marinate in refrigerator for 8 hours or overnight, turning occasionally.
- 3Prepare grill or broiler. Remove chicken from bag and 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.
