Tandoori Roasted Chicken

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless skinless chicken breast
1/2 cup	118ml	Non-fat yogurt
2 tablespoons	30ml	Grated fresh ginger
1 tablespoon	15ml	Ground turmeric
1 teaspoon	5ml	Ground cumin
2 teaspoons	10ml	Paprika
1/2 teaspoon	2.5ml	Cayenne pepper
1 tablespoon	15ml	Finely-minced garlic
1 tablespoon	15ml	White onion - roughly chopped (small)
		(abt 1/4 cup)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

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

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