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Tandoori Chicken*
Ingredients
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Meets GI guidelines.
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 cup fresh lemon juice
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1/4 teaspoon saffron threads, ground in a mortar
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1 1/2 cups plain yogurt
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3 cloves garlic, chopped
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2 teaspoons ginger root, peeled and finely chopped
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1 teaspoon ground garam masala, an Indian spice
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1 teaspoon paprika
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6 medium skinless, boneless chicken breasts
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1 tablespoon olive oil or cooking spray
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1/4 cup fresh mint, chopped
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1/4 cup fresh cilantro leaves, chopped
Preparation
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In a large nonreactive bowl, combine the salt, pepper, lemon juice, saffron threads, yogurt, garlic, ginger root, garam masala and paprika. Add the chicken to the yogurt marinade, stirring to coat the pieces completely. Cover and marinate in the refrigerator for 4 hours or overnight, turning the pieces occasionally
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When ready to cook, preheat oven to 375 degrees and remove the chicken from the marinade. Lightly oil a grill pan and heat on medium-high. When hot, grill chicken, two or three pieces at a time until brown, with a nice char, on both sides, about 5 minutes per side. Transfer to a baking sheet lined with parchment. When all chicken breasts are finished, bake in preheated oven for 10 minutes and test with a meat thermometer inserted into the thickest part of the flesh to make sure chicken is cooked to 160F. Remove from oven and tent with foil for ten minutes. Slice chicken and serve sprinkled with chopped mint and cilantro.
