Home Recipes Tandoori Chicken

Tandoori Chicken

by Erika Nicole Kendall

3/4  cup  coarsely chopped onion
1  teaspoon  coarsely chopped peeled fresh ginger
2  garlic cloves, peeled
1/2  cup  fage yogurt
1  tablespoon  fresh lemon juice
1  teaspoon  paprika
1  teaspoon  ground cumin
1  teaspoon  ground coriander seeds
1/2  teaspoon  salt
1/2  teaspoon  chili powder
1/4  teaspoon  black pepper
Dash of ground nutmeg
4  (4-ounce) skinless, boneless chicken breast halves
Cooking spray

Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.

Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill or broiler.

Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.

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