Best South Beach Indian Chicken Recipes

INDIAN SPICED GRILLED CHICKEN (SOUTH BEACH DIET PHASE 1)

Indian Spiced Grilled Chicken (South Beach Diet Phase 1) image

Make and share this Indian Spiced Grilled Chicken (South Beach Diet Phase 1) recipe from Food.com.

Provided by BlueDoxie

Categories Chicken Breast

Time 2h58m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup nonfat plain yogurt or 3/4 cup low-fat plain yogurt
2 tablespoons fresh lemon juice
4 teaspoons garam masala
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
10 (6 ounce) boneless skinless chicken breasts
1 tablespoon vegetable oil

Steps:

Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
Divide mixture between 2 large resealable plastic bags.
Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
Lay bags flat in the refrigerator.
Refrigerate at least 2 hours or overnight.
Heat a grill or grill pan to medium-high.
Remove chicken from bags.
Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
Serve warm.
* make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.

Nutrition Facts : Calories 218.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 109.2, Sodium 270, Carbohydrate 1.9, Fiber 0.2, Sugar 1.5, Protein 37.2

SOUTH BEACH INDIAN CHICKEN

South Beach Indian Chicken image

Make and share this South Beach Indian Chicken recipe from Food.com.

Provided by Abiner Smoothie

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs chicken breasts, boneless and skinless cut into pieces
1 tablespoon canola oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground ginger
4 cups cauliflower florets
1 (13 1/2 ounce) can light coconut milk
1/2 cup low sodium chicken broth or 1/2 cup water
salt
pepper

Steps:

Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.

Nutrition Facts : Calories 374, Fat 19.8, SaturatedFat 4.9, Cholesterol 109, Sodium 148.3, Carbohydrate 10.2, Fiber 3.5, Sugar 3.7, Protein 38.7

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