|
GRILLED
TANDOORI CHICKEN
Preparation
time: 10 minutes (plus marinating time)
| Cooking time: 15 minutes
1/2 cup low-fat
plain yogurt
1 tablespoon lemon juice
1/2 teaspoon finely grated fresh ginger
1 clove garlic, crushed
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
Pinch chili powder
2 x 200g single chicken breast fillets
TOMATO, RED
ONION AND CORIANDER SALSA
1 small tomato, chopped finely
1/2 small red onion, chopped finely
1 teaspoon sugar
1 tablespoon finely chopped fresh coriander
leaves
|
 |
Combine yogurt,
juice, ginger, garlic, sugar, paprika and spices
in large bowl. Add chicken; turn chicken to coat
in marinade. Refrigerate for several hours or
overnight.
Grill chicken,
brushing with marinade, until browned on both
sides and tender. Serve chicken sliced thickly,
with tomato, red onion and coriander salsa, and
steamed rice, if desired.
TOMATO, RED ONION
AND CORIANDER SALSA
Combine all ingredients in small bowl.
Serves 2.
Per serving: 12.5g
fat; 348 calories.
STORE: Chicken
is best marinated a day ahead and refrigerated,
covered.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
|
