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Prep Time: 240 Minutes Cook Time: 1 Minutes |
Ready In: 241 Minutes Servings: 6 |
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Thanks to Shawn Sidey and Celebrity Kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), Curried Tomato Chutney, and Cucumber-Mint Raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my Super G) Ingredients:
6 boneless skinless chicken breast halves |
2 cloves garlic |
1 tablespoon fresh ginger, chopped |
1/2 teaspoon red pepper (optional) |
1 teaspoon tandoori paste |
1/3 cup nonfat plain yogurt |
Directions:
1. Clean and defat breasts.
2. Place in a large bowl.
3. Process remaining ingredients to a uniform sauce.
4. Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
5. Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
6. Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
7. TO ROAST: Preheat oven to 500-550*F.
8. Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
9. Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
10. Basting is unneccessary because the enclosed environment prevents excessive dryness.
11. TO BROIL INDOORS: Preheat broiler.
12. Spray grill with nonstick to prevent sicking.
13. Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
14. Turn and cook another 10 minutes or until cooked through.
15. TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
16. Brush with extra marinade.
17. Let chicken cook WITHOUT turning for 10 minutes.
18. Turn, baste other side, and cook another 10.
19. Continue cooking, turning every 10 minutes until done.
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