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BuffaloSpree.com's Recipe of the week: Simple Tandoori-Style Chicken Breasts


Makes 4 servings



2 tablespoons fresh lemon juice
1 cup plain yogurt
4 cloves garlic, minced
2 tablespoons curry powder
2 fresh jalapeno chilies, seeded
1 tablespoon minced fresh ginger
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 small onion, diced
1/4 cup chopped fresh cilantro
4 boneless chicken breasts



Combine in a food processor the lemon juice, yogurt, garlic, curry, jalapeno, ginger, salt, black pepper, and onion. Puree until smooth. Add the cilantro and pulse the processor just until combined. Using a sharp knife make a few slashes across each side of the chicken breasts, being careful not to cut all the way through. Transfer the chicken to a shallow pan and pour the yogurt mixture over, turning the chicken to ensure it is thoroughly coated. Refrigerate and marinate the chicken for 2-4 hours. Remove some of the marinade and discard it. Grill or roast the chicken breasts until cooked. The chicken breasts make excellent sandwiches or main course with basmati rice.



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