Tandoori Chicken
Topic: Food
For lunch today I had Tandoori Chicken, courtesy of Cooking Light Magazine. It was delicious.
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Start Cut & Paste from Magazine:

Tandoori Chicken
From Cooking Light

Although it's not cooked in a tandoor oven, this vibrant entree has all the flavors of the traditional Indian dish, thanks to a long marinade.

3/4 cup coarsely chopped onion
1 teaspoon coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
Dash of ground nutmeg
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray

Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.
Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill or broiler.

Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.

Yield: 4 servings (serving size: 1 chicken breast half)

NUTRITION PER SERVING
CALORIES 146 (12% from fat); FAT 1.9g (sat 0.6g, mono 0.4g, poly 0.4g); PROTEIN 27.4g; CARB 3.4g; FIBER 0.7g; CHOL 67mg; IRON 1.1mg; SODIUM 234mg; CALC 50mg;

Lisa Zwirm
Cooking Light, SEPTEMBER 2002

End Cut & Paste
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Since it was only 146 calories I also had garlic bread, which I love. I left this marinating over 12 hours in the refrigerator and it was so good and tender. Now I'm wondering what a Tandoor oven is.