Ingredients:
- 2 boneless and skinless chicken breasts
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoon olive oil
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoonfresh ginger root, finely chopped
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon cardamom
- 1/4 teaspoon chili powder
- 1/4 cup plus 2 tablespoons lowfat yogurt
Preparation:
- make deep diagonal cuts in the chicken.
- sprinkle with lemon juice.
- mix together next 9 ingredients in a bowl.
- mix in the yogurt.
- coat chicken completely with the tandoori mixture.
- place in a bowl, cover, and refrigerate for at least 4 hours.
- place chicken on a preheated grill, brushing with extra tandoori mixture.
- turn frequently until chicken is tender and juice runs clear, about 12-14 minutes.
- remove, cover with foil, and continue cooking until the chicken is slightly blackened, about 5-10 more minutes.
First Made:
2004-01-31
2004-01-31
Yield:
2 servings
2 servings
Calories:
276 calories per serving
276 calories per serving