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Chicken: Curry, Tandoori

May 26, 2009

This has unusual spices for many Americans, but it’s fun to try something new.  This is not only a good recipe, it’s healthy too!

 

Chicken with Curried Yogurt Sauce and Brown Rice

  • 1/2 cup nonfat plain yogurt
  • 1 teaspoon curry powder
  • 8 ounces skinless, boneless chicken breast, butterflied and thinly pounded
  • 2 cups cooked brown rice
  • 2-1/2 cups thinly sliced, peeled cucumbers
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground paprika

Salt and pepper to taste

Cooking oil spray

Combine the yogurt, curry powder, coriander, paprika, salt and pepper. 

Pour 3/4 of the mixture into a Ziploc bag. Add the chicken, seal and refrigerate for 20 minutes. Drain the chicken and discard the marinade Coat a nonstick skillet with cooking spray and heat the skillet. Add the chicken and sear on each side until golden brown. Cover the pan and reduce the heat to medium. Cook for 1 minute more and remove from the heat.

To Serve: Place the chicken and brown rice on plates. Top the chicken with the remaining yogurt sauce and the sliced cucumbers.

Servings: 2

tandoori-chicken

A more traditional East Indian offering.  Oh I’m so hungry just reading this!

 

Grilled Tandoori Chicken

  • One 4- to 4 1/2-pound chicken, cut into 8 pieces, skin removed
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped white onion
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon finely chopped serrano or jalapeño pepper (stem and seeds removed)
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala (Indian spice blend, available at gourmet markets)
  • 1/2 teaspoon cayenne
  • 1/2 cup plain yogurt
  • 1 tablespoon fresh lemon juice

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1 inch apart and 1/2 inch deep into the larger pieces. Place the chicken in a baking dish or large plastic storage bag.

In a blender, combine the oil, onion, garlic, ginger, and pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn the pieces to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 48 hours, turning occasionally.

Preheat the grill. Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking as necessary until the chicken is cooked through but still tender, about 25 to 30 minutes. (Alternatively, bake in a preheated 425-degree F. oven on a baking sheet for 35 minutes.) Serve hot.

Raita

  • 2 cups plain yogurt
  • 1 large cucumber, peeled, seeded, finely chopped
  • 3 tablespoons minced fresh mint leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Pinch sugar, or more to taste
  • Pinch cayenne

Place the yogurt in a fine mesh strainer set over a bowl and drain for 1 hour. Discard the liquid in the bowl.

Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine. Place, covered, in the refrigerator for 1 hour to cool. Stir well and serve.

Pour 3/4 of the mixture into a Ziploc bag. Add the chicken, seal and refrigerate for 20 minutes. Drain the chicken and discard the marinade.  Coat a nonstick skillet with cooking spray and heat the skillet. Add the chicken and sear on each side until golden brown. Cover the pan and reduce the heat to medium. Cook for 1 minute more and remove from the heat.

To Serve: Place the chicken and brown rice on plates. Top the chicken with the remaining yogurt sauce and the sliced cucumbers.

Servings: 2

 

Bon Appétit!

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2 Comments leave one →
  1. May 27, 2009 12:14 pm

    Looks great to me! Just stopping by to let you know I read all posts to catch up. We thank you for posting recipes. Have a good day and take care of the sore throat.

  2. May 28, 2009 12:57 am

    LOVE Tandoori chicken… my mouth is watering!

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