Wednesday, July 20, 2011

Tandoori-Spiced Chicken

A couple weeks ago I posted a recipe for vegetable curry.  This is the recipe for the chicken you see pictured there.  We liked the curry better than the chicken.  The flavor was fine, but not strong enough.  The chicken was chewy, but that could have been because: 1) I used chicken that had been frozen instead of fresh and/or 2) I marinated the chicken longer than 2 hours and have since read that marinating chicken for longer periods of time in highly acidic ingredients can make it more on the chewy side.  So, although it was simple, I say "eh" to this Cooking Light concoction.

1 1/2 cups plain yogurt
2 Tbsp grated onion
1 Tbsp grated, peeled, fresh ginger
1 Tbsp oil
1 tsp ground cumin
1/2 tsp ground red pepper
1/4 tsp ground turmeric
3 garlic cloves, minced
4 skinless, boneless chicken breast halves
1/2 tsp salt

Combine first 8 ingredients in a heavy-duty-zip-lock bag.  Add chicken to bag; seal.  Marinate in refrigerator 2 hours, turning occasionally.

Place a small roasting pan in oven.  Preheat broiler to high.  Remove chicken from bag; discard marinade.  Sprinkle both sides of chicken evenly with salt.  Place chicken on preheated pan coated with cooking spray.  Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.

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