Risas Quick Tandoor Chicken

RisaG posted 01-01-99

* Exported from MasterCook *

Risa's Quick Tandoor Chicken

Recipe By : Risa Golding
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Tandoor Marinade

1/2 med onion -- quartered
6 cloves garlic -- finely chopped
1 1/2" piece ginger -- peeled/grated
1 lemon -- juiced
1 cup nonfat plain yogurt
2 tsp ground coriander
2 tsp ground cardamom
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
1/4 tsp mace
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/8 tsp white pepper
1/8 tsp cayenne pepper
1 tsp salt


1 tsp mustard oil
1 tsp canola oil
3 boneless chicken breast halves -- skinless
1 tsp salt
1/2 tsp black pepper

Season chicken breasts and set aside.

Place ingredients for marinade in food processor and whiz together until it is a smooth paste. Divide.

Place seasoned chicken breasts in a pan that fits all 3 and pour 1/2 the marinade over. Place in refrigerator and marinate for 1/2 hour or more.

When ready to cook, heat up nonstick skillet (12" preferred) and add oils. Let heat for a moment and then add chicken breast halves. Discard marinade.

Cook on one side for 10 minutes and then turn over and cook for another few minutes. Take one out and check for pinkness in center. If still pink, place back in pan and cook for another few minutes. When done, take out of pan and set aside on plate.

When ready to plate, take 1/2 cup cooked basmati rice and smooth over circumference of plate. Place some type of cooked vegetable in center and then cut chicken into several slices and fan out around spinach.

Pour 1/2 of leftover marinade over the chicken portion of the plate. Use the other 1/2 on the other plated portion.

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