Yogurt-Marinated Chicken with Beet Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Tamarind lends the marinade a pleasant sweet-sour note. However, you can substitute 2 tablespoons lemon juice if tamarind paste isn't available.

Ingredients:

3/4 cup plain low-fat yogurt

1 tablespoon garam masala

3 tablespoons finely chopped garlic

2 tablespoons canola oil

1 tablespoon tamarind paste

1 1/4 teaspoons ground red pepper

1 teaspoon ground cumin

1 teaspoon minced peeled fresh ginger

12 skinless, boneless chicken thighs (about 2 1/2 pounds)

1 1/2 cups diced seeded tomato

1 cup thinly sliced peeled beet

3/4 cup thinly sliced peeled daikon radish (about 4 ounces)

1/2 cup vertically sliced red onion

1/2 cup finely chopped fresh cilantro

3 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon salt, divided

cooking spray

Directions:

1. Combine first 8 ingredients (through ginger) in a large bowl. Add chicken thighs; toss to coat. Cover and chill at least 4 hours.
2. Combine tomato and next 4 ingredients (through cilantro) in a medium bowl. Combine juice, olive oil, and 1/2 teaspoon salt. Pour juice mixture over beet mixture, and toss to coat. Cover and chill at least 2 hours.
3. Heat a grill pan over high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Add half of the chicken to pan; cook chicken 4 minutes on each side or until done. Repeat procedure with the remaining chicken. Serve with salad.

By RecipeOfHealth.com