Preparation: 15 minutes
Marinating Time: 24 hours
Cooking: 45 to 60 minutes
Servings: 6
Ingredients:
Marinade:
16 oz. plain yogurt 0% fat
1 Tablespoon grated ginger root
2 cloves garlic, minced
2 teapoons paprika
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
2 1/2 pounds bone-in chicken pieces (breasts, thighs, or drumsticks)
1 medium cucumber, sliced
Preparation:
For
the marinade: in a medium bowl, whisk together all marinade
ingredients. Rinse chicken and pat dry. Place chicken pieces in a Ziploc
bag set into a deep bowl. Pour marinade over chicken and close bag.
Marinate in the refrigerator overnight, turning bag occasionally to
distribute marinade. Remove chicken from bag, reserving marinade. Set
barbeque to medium-low heat. Place chicken pieces, bone side down, in
center of cooking grate. Grill 45 to 60 minutes or until chicken is
tender and juices run clear, brushing with reserved marinade during the
last 15 minutes of grilling time. Serve with sliced cucumber.
Tandoori
is a mixture of spices commonly used in Indian cuisine. It is a fine
red-brown powder. It has a very rich and subtle taste, which gets
enhanced when cooked. It is not very spicy(less than chilli powder or
curry for instance) and very aromatic. Ingredients used to make tandoori
may vary in number and proportion but it is normally made with the
following spices: mild pepper, paprika, garlic, chilli pepper, thyme,
cilantro, salt, cumin, black pepper, celery, caraway, rosemary, clove,
bay leaves, and cinnamon.
Per Serving:
Calories: 291
Fat: 15 grams
Protein: 24 grams
Carbohydrate: 8 grams
No comments:
Post a Comment