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Tandoori Chicken with Sweet Potatoes Recipe

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This recipe for Tandoori Chicken with Sweet Potatoes, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

St. Jude's member
Added: Saturday, November 26, 2005


4 each chicken thighs and drumsticks (about 2 lbs), sking removed
4 medium sweet potatoes, scrubbed
1 Tbsp. butter
1/4 cup golden raisins
garnish: chopped cilantro or parsley

1 cup plain lowfat yogurt
1 Tbsp. curry powder
1 1/2 tsp. minced peeled fresh ginger
1 tsp. each paprika and minced garlic
1/2 tsp. salt

With a small pointed knife, cut 1 inch deep slits about 1 inch apart in chicken. Pierce potatoes and wrap bottom halves with foil. Heat outdoor grill. Mix marinade ingredients in a large bowl. Add chicken and turn to coat, rubbing some marinade into the slits. Place potatoes near edges of grill, away from direct heat to prevent scorching. Cover grill and cook potatoes 10 minutes. Add chicken to grill (reserve marinade in bowl). Cover grill and cook 30 to 35 minutes, turning chicken once and basting with reserved marinade after 15 minutes, cook until juices run clean when meat is pierced and potatoes are soft. Cut a slit in top of potatoe; push ends toward center to open. Add butter and raisins, then sprinkle with cilantro.




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