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Title: Tandoori Roasted Chicken
Yield: 4 Servings

Ingredients

  1 1/2 lb Boneless skinless chicken
           -breast
    1/2 c  Non-fat yogurt
      2 tb Grated fresh ginger
      1 tb Ground turmeric
      1 ts Ground cumin
      2 ts Paprika
    1/2 ts Cayenne pepper
      1 tb Finely-minced garlic
      1 sm White onion; roughly chopped
           (abt 1/4 cup)
           Salt; to taste
           Freshly-ground black pepper;
           - to taste

Instructions

In the bowl of a food processor, combine the yogurt, ginger, turmeric,
cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree.
Put the puree into a shallow, flat dish and place the chicken breasts into
the puree, coating both sides evenly. Allow to marinate, covered and
refrigerated, for several hours or overnight.
Preheat oven to 375 degrees.
Season the chicken breasts lightly with salt and pepper and place on a rack
in a roasting pan that has been preheated for 10 minutes in the oven.
Roast the chicken, turning once, until fully cooked but still moist and not
dried out. Cooking time will vary depending on the size and thickness of
the chicken breasts.
Alternately, prepare an outdoor grill and cook over indirect heat with the
lid on, turning once.
Serve the chicken breast with a salad and a grain such as lentils to make a
complete meal.
This recipe yields 4 to 6 portions.

Recipe Source:
MICHAEL'S PLACE with Michael Lomonaco
From the TV FOOD NETWORK - (Show # ML-1B41)

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

12-06-1998

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Contributor: Michael Lomonaco

Preparation Time: 0:00

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