Tandoori Chicken

Recipe from Jane Brody’s Good Food Gourmet.

Note: this recipe requires advance preparation. The chicken must marinate for at least 6 hours.

Ingredients

• 1 cup plain nonfat yogurt
• 1 Tbsp finely minced or grated gingerroot
• 2 large garlic cloves, peeled and minced
• 1 Tbsp paprika (use some hot paprika, if desired)
• 1-1/2 tsp coriander
• 1-1/2 tsp cumin
• 1 tsp salt, to taste (optional)
• 1 tsp freshly ground black pepper
• 3/4 tsp cayenne, to taste
• 2 pounds boneless, skinless chicken breast

Preparation

1. In a small bowl, combine the marinade ingredients.
2. Slash the chicken 1” deep at intervals. Coat the chicken pieces with the marinade, rubbing some of the marinade into the slashes. Place the chicken in a bowl, cover the bowl tightly with plastic wrap, and place the chicken in the refridgerator to marinate for at least 6 hours and up to 1 day.
3. Oil the broiler rack, and place it 6” from the heat. Preheat the broiler.
4. Place the chicken pieces on the rack, and broil the chicken for 20 minutes on one side. Turn the pieces over and broil them on the other side for 15 minutes or until their juices run clear when they are pierced with a fork.

Nutritional information

Makes six 5oz servings, each having 190 calories, 2g fat, 4g carbohydrate and 37g protein.

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