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Tandoori Chicken with Tomato-Cucumber Raita

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
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.
RECIPE INGREDIENTS
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).
Other necessary recipes:
Tomato-Cucumber Raita
Tandoori Chicken with Tomato-Cucumber Raita Recipe at Cooking.com
DIRECTIONS
Preheat grill to medium-high.

Combine 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 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 209
Fat. Total: 7g
Protein: 27g
Carbohydrates, Total: 6g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 66mg
Sodium: 396mg
% Cal. from Fat: 30%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Shannon, FL Reviewed: 08/12/2009
A MUST try!! Soooooo goood!
This is an awesome recipe. My husband and I love it! The chicken is crispy and spicy...and with the cold, tangy sauce, it's an incredible pairing! YUM. We just ate it with plain white rice for a side. We'll definitely make this dish again and again.
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