Grilled Tandoori Style Chicken
Serve with couscous or rice and a green salad

Serves: 6

1 cup plain yogurt
1 bunch cilantro, stems removed and roughly chopped
6 garlic cloves, peeled
1 3-inch piece fresh ginger, peeled and cut into chunks
1/2 medium onion, peeled and cut into chunks
3 tablespoons garam masala (Indian spice mix)
Juice of 3 large limes
Salt and pepper to taste
2  pounds boneless skinless chicken breast halves (cut into   1-inch pieces) *

Combine all ingredients except chicken and puree in a blender until a nice thick marinade forms.
Place chicken cubes in a large bowl and toss with the marinade. Cover and refrigerate for at least 4 hours to 8 hours.


When ready to cook, heat the grill. Remove marinaded chicken from refrigerator and shake off excess marinade. Grill for 6 to 8 minutes per side on a covered grill. If desired chicken can be skewered on wooden skewers that have been soaked in water.

* COOK'S NOTE: This is also a wonderful marinade for other meat or shrimp.

Per Serving (analysis does not include added any salt):  205 Calories; 3g Fat (14.8% calories from fat); 1g Saturated Fat; 37g Protein; 5g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 119mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

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