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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tandoori-Spiced Chicken Breasts Recipe

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This recipe for Tandoori-Spiced Chicken Breasts is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For spice paste:
1 large clove garlic
1 1/2 tsp. kosher salt
1 small fresh red or green chile such as serrano or cayenne
1/3 cup low-fat plain yogurt
1 T fresh lemon juice
2 tsp. grated peeled fresh ginger
1 1/2 tsp. ground coriander seeds
1/4 tsp. turmeric
1/2 tsp. ground cumin
1/2 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves

4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
1 small red onion
2 tsp. vegetable oil
For yogurt sauce:
1/2 cup low-fat plain yogurt
1 tsp. fresh lemon juice
pinch cayenne
Directions:
Directions:
1. To make spice paste: Mince garlic with salt and mash to a past. Mince chile (include seeds for spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.
2. Make 3 diagonal cuts about 1/4 inch deep to each chicken breast and rub spice paste into cuts and all over chicken. Marinate chicken, covered for 30 minutes at cool room temperature.
3. Preheat broiler and line broiler pan with foil, or prepare grill if grilling outside.
4. Halve onion through roott 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.
5. Arrange chicken without crowding on rack of broiler pan. Brush chicken with 1 tsp. vegetable oil and broil or grill about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining tsp. vegetable oil. Broil chicken until lightly browned and just cooked through, about 6 more minutes.
6. While chicken is broiling, make sauce: Mince enough reserved onion to measure 1 T and in a small bowl stir together with all sauce ingredients.
7. Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes plus 30 minutes for marinating
Personal Notes:
Personal Notes:
This is very good served with Basmati Rice Pilaf and Carrot Salad with Lime and Cilantro

 

 

 

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