Indian Style Grilled Chicken Breasts Recipe
Ingredients
| 1/2 cup plain low-fat yogurt | ||
| Tomato Paste | 1 Tablespoon | |
| 2 green onions, coarsely chopped | ||
| Garlic | 2 Clove (5gm), quartered | |
| Ginger root piece | 1 | |
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Chicken breasts | 4 | |
| 2 tbsp chopped fresh coriander or parsley | ||
Directions
In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth. Arrange chicken in a shallow dish; coat with yogurt mixture.
Cover and refrigerate for 1 hour or up to 1 day ahead.
Remove from refrigerator 30 minutes before cooking.
Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes.
Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.)
Cover and refrigerate for 1 hour or up to 1 day ahead.
Remove from refrigerator 30 minutes before cooking.
Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes.
Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.)
Chef
