Sunday, March 12, 2006

Easy Tandoori Chicken Breasts

1 t finely chopped fresh ginger
1 clove garlic, pressed through a garlic press or finely chopped
1 very small onion, finely chopped (about 1/3 cup)
dash cinnamon
1/2 t salt
1/8 t ground cloves
1/4 t ground cayenne pepper
1/8 t ground black pepper
1/2 t cumin
1/2 t coriander
1/8 t turmeric
1/8 t nutmeg
1/8 t paprika
1/2 t lemon juice
2 T plain nonfat yogurt
2 boneless, skinless chicken breast halves

Blend ginger, garlic, onion, cinnamon, salt, and cloves in a small bowl. In a small skillet, mix cayenne, black pepper, cumin, coriander, turmeric, nutmeg, and paprika. Heat for just a minute, and add to wet mixture. Add lemon juice and yogurt, and spread mixture all over the chicken. Marinate, covered two hours or more. If marinating overnight, take the chicken pieces from the refrigerator an hour before cooking to bring them to room temperature.
Preheat the oven to 375˚. Place the chicken right on the low rack, and cook for 15-20 minutes. Turn over and cook for 10 more minutes or till the chicken pieces are completely roasted and golden brown. Garnish with sliced onions, tomatoes, or lemon wedges.

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