Tandoori Chicken (low fat version)

Tandoori Chicken (low fat version) Ingredients

4 large Chicken Breasts - Skinless Boneless	1/2 teaspoon ground cardamom
2 tablespoons vegetable oil or olive oil for basting	1/4 teaspoon ground cloves
-- Marinade --	1/2 teaspoon cayenne pepper
3/4 cup plain yogurt	1/2 teaspoon black pepper freshly ground
2 tablespoons lemon juice	1 tablespoon red food coloring (optional)
4 cloves garlic peeled	2 tablespoons. yellow food coloring (optional)
1 -inch fresh ginger - Peeled	Coarse salt to taste
1 tablespoon ground cumin

Instructions for Tandoori Chicken (low fat version)

Cut each chicken breast in half to make 8 equal pieces. Prick the flesh of the chicken and make diagonal slashes, 1-inch apart using a paring knife. Set aside in a sealable plastic bag or shallow covered dish.

Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 400 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 45 minutes, Turning once and basting with marinade juices and oil, or until cooked.

Serve immediately garnished with lemon or lime wedges. Accompany this with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa.

Adapted from a recipe in: "The Essentials Collection: Low Fat" by Parragon Publishing.

Main Ingredient: ChickenCuisine: Indian

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