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Wednesday, May 7, 2008

Sensei Fuel: Tandoori Chicken

Tandoori Chicken is a specialty of India. The marinade in this recipe made the chicken super tender and juicy.

This recipe comes from Antje Gruener's
Grilling: Cool Food for Hot Days (Quick & Easy).

4 skinless chicken breast fillets
2 tbs lemon juice
12 oz yogurt
1 piece fresh ginger, finely grated (walnut-sized)
3 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp ground coriander
Freshly ground black pepper
1 tbsp hot curry

Rinse chicken fillets and pat dry. Cut each fillet in half crosswise. Rub on salt and 1 tbsp lemon juice and set aside.

Mix yogurt, garlic, ginger, remaining lemon juice, cumin, coriander, pepper, and curry. Coat chicken with marinade and let sit for 4 hours.

Heat grill to medium heat. Cook about 10 minutes
and turn to other side. Brush with remaining marinade and cook for additional 10 minutes.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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