Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results.
- For Tandoori Chicken:
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of ground nutmeg
- 4 boneless skinless chicken breasts (about 1 pound), trimmed of fat
- 1 tablespoon canola oil
- Tip: To oil a grill rack:
- Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Companion recipe: Tomato-Cucumber Raita
Preheat the grill to medium-high.
Combine the paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with the oil; place in the bag, seal and turn to coat.
Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
209 calories; 7g total fat; 2g total saturated fat; 66mg cholesterol; 396mg sodium; 6g carbohydrates; 1g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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