We had with Samosas.
Grilled Tandoori Chicken
Photo by ALB |
YIELD: 8 servings (serving size: 2 chicken thighs and about 1/4 cup yogurt mixture)
COURSE: Main Dishes
Ingredients
2 teaspoons canola oil
4 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground red pepper
2 cups coarsely chopped onion
1/2 cup coarsely chopped peeled fresh ginger
2 teaspoons finely chopped seeded serrano pepper
8 garlic cloves, crushed
2 1/2 cups plain low-fat yogurt, divided
1/4 cup fresh lemon juice, divided
2 teaspoons salt, divided
16 skinless, boneless chicken thighs (about 3 pounds)
Cooking spray
Preparation
1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.
2. Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.
3. Prepare grill.
4. Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.
5. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.
Nutritional Information
Calories: 256; Calories from fat: 28%; Fat: 8.1g; Saturated fat: 2.3g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.8g; Protein: 32.2g; Carbohydrate: 12.7g; Fiber: 1.7g; Cholesterol: 119mg; Iron: 2.2mg; Sodium: 767mg; Calcium: 181mg
Cooking Light MAY 2008
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