TANDOORI-SPICED CHICKEN BREASTS

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Tandoori-Spiced Chicken Breasts image

Categories     Chicken     Ginger     Poultry     Broil     Marinate     Low Fat     Yogurt     Hot Pepper     Spring     Healthy     Gourmet

Yield Serves 4

Number Of Ingredients 20

For spice paste
1 large garlic clove
1 1/2 teaspoons coarse salt
1 small fresh red or green chile such as serrano or cayenne
1/3 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
1 1/2 teaspoons ground coriander seeds
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
1 small red onion
2 teaspoons vegetable oil
For yogurt sauce
1/2 cup low-fat plain yogurt
1 teaspoon fresh lemon juice
a pinch cayenne

Steps:

  • Make spice paste:
  • Mince garlic with salt and mash to a paste. Wearing protective gloves, mince chile (including seeds for a spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.
  • Make 3 diagonal cuts about 1/4 inch deep in each chicken breast and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.
  • Preheat broiler and line broiler pan with foil. Halve onion through root end and reserve 1 half for sauce. Thinly slice remaining onion half, separating layers, and in a small bowl soak onion slices in ice water to cover while broiling chicken.
  • Arrange chicken without crowding on rack of broiler pan. Brush chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken until lightly browned and just cooked through, about 6 minutes more.
  • Make sauce while chicken is broiling:
  • Mince enough reserved onion to measure 1 tablespoon and in a small bowl stir together with all sauce ingredients.
  • Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce.

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