Tandoori Chicken

By Bostoncook

BA

Ingredients

• 3/4 cup onion, coarsely chopped
• 1 teaspoon ginger root, chopped
• 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 coriander
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 Dash ground nutmeg
• 4 skinless boneless chicken breast

Preparation

Step 1

1. Puree onion-garlic. Add yogurt-nutmeg; pulse 4 times or until blended.

2. 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.

3. Prepare grill or broiler. Place chicken on sprayed grill rack or broiler pan; cook 6 mins/side or until chicken is done.

Notes: Excellent! Chicken was wonderfully moist and tender and full of great spice. Wasn't exactly the real thing, of course, but flavors were reminiscent - a definite repeater for the grill. Would also make great sandwiches with a cilantro mayo and red onion. Stuck to the original recipe to a T - except for not pureeing the onions and garlilc - just didn't notice this step! Merely mixed all ingredients.