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.
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
How to Make It
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.
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.
Prepare grill or broiler.
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.
The chicken came out moist and tender from our Traeger grill (marinated 8 hours) but it was just a bit bland for us. Next time some red pepper flakes to jazz it up a bit. We made this to have along side CL's Quinoa Tabbuleh. Great combo on a hot summer's night.
This chicken really did taste like it had been fired in an oven, between the toastiness of the spices in the rub and the stint on the grill. Really nice paired with tabbouleh and pita wedges. I would keep some of the marinade for a dip, to enhance the flavor.
YUM! I only had time to marinate this chicken for about 1.5 hours but it still tasted great. I will definitely make it again and shoot for marinating it overnight to see what difference it makes. I served this dish with brown rice and wilted spinach. My boyfriend really liked it and he's usually very picky so this was a winner!
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