Yield: 4 servings
|4||Boneless skinless chicken|
|3 tablespoons||Tandoori paste|
|6 tablespoons||Plain yogurt|
|1½ teaspoon||Garlic -- minced|
|1½ teaspoon||Ground ginger|
|½ teaspoon||Red pepper powder|
|Olive oil spray|
Make slashes in the chicken about ½" deep and 1" apart. Place the chicken in a shallow dish. In a bowl combine the tandoori paste, yogurt, garlic, ginger, red pepper powder and salt. The mixture should be a thick paste. If it is not, add more yogurt. Mix well.
Pour over the chicken and marinate, covered, in the fridge for 2 to 4 hours. Remove the chicken from the fridge. Preheat oven to 400.
Bake the chicken for 8 minutes. Turn the chicken over and bake for 8 to 10 minutes or until the chicken is no longer pink. Mist with olive oil spray if desired. Serve hot or at room temp. Note-Can also be barbecued on grill for 8 to 10 minutes on each side, misting occasionally with olive oil spray. 137 calories and 1 grams fat.
Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:32) (159) Fido: Cooking