Chicken Tandoori

From It’s All American Food p. 224 – We LOVE this recipe! Super yummy if you love lot’s of flavor! Not hard to prepare either.

Place the following ingredients in a food processor or blender:

1 cup Yogurt, plain

5 medium Garlic cloves, peeled

1/4 cup coarsely chopped Ginger root

1 tsp. Ground coriander

1 tsp. Garam Masala

1/2 tsp. Ground Cumin

1/4 tsp. Ground Cinnamon

1/4 tsp. Indian chili powder, or cayenne

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Fenugreek (I couldn’t find this so didn’t use it.)

1/8 tsp. Ground Clove

Put the marinade in a large resealable plastic freezer bag, labeled with instructions.

Add: 8 large boneless chicken thighs or  about 2 lbs. boneless, skinless, chicken breasts – either one scored about 1/4″ deep and lightly salted. Turn to coat. Freeze.

Instructions: Thaw. Prepare a hot outdoor fire or turn on your indoor broiler. Remove chicken from marinade and dry well. Cook until just done in method desired – brown and sizzled on the outside, just past pink on the inside. While the chicken is cooking, place 8 thick sweet onion slices on the heat. They should be browned but slightly crunchy. Top chicken with onion slices and serve lemon wedges on the side.

Note: You could reserve some of the marinade in a small plastic bag and bake the chicken with that on it for more flavor.

Yield: 4 main-course servings

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Thai-Style Chicken

From The Taste of Home Cookbook p. 601

In a small bowl combine the following ingredients then remove 1/4 cup to a small resealable plastic bag. Put the rest in a large resealable plastic bag, labeled with instructions:

1/4 cup Soy Sauce

3 Tbsp. Lemon Juice

3 Tbsp. Fresh Basil, minced or 1 Tbsp. Dried Basil

2 Tbsp. Yogurt, plain

2 tsp. grated Lemon Peel

3 Garlic cloves, minced

1 tsp. Ground Ginger

1/2-1 tsp. Crushed Red Pepper Flakes

Add: 4 Chicken Breasts (about 4 oz. each) to the large plastic bag.

Instructions: Thaw. Drain and discard marinade. Place chicken in a 9×13 baking dish coated with nonstick cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 degrees for 20 minutes or until a meat thermometer reads 170 degrees.

Yield: 4 servings

 

 

 

Yogurt-Marinated Chicken

From The Taste of Home Cookbook p. 235

“This tender marinated chicken gets its zing from the chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chilies.

In a large resealable plastic bag, labeled with instructions, combine:

1/2 cup Yogurt, plain

3 Garlic Cloves, minced

2 Tbsp. Lemon Juice

1 Tbsp. Vegetable oil

1 tsp. Sugar

1 tsp. chili powder

1 Tbsp. Ginger root, minced

1/2 tsp. Salt

1/2 tsp. Ground Cumin

Add: 6 chicken breasts. Seal bag and turn to coat. Freeze.

Instructions: Coat grill rack with nonstick cooking spray before starting the grill. Prepare the grill for indirect heat. Drain and discard marinade. Grill chicken, covered, over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until juices run clear. Alternately, you can broil the chicken in the oven.

Yield: 6 Servings