Prep 10 mins
Cook 30 mins
From Canadian Diabetes Cookbook.
- 1⁄2 cup plain low-fat yogurt
- 1 tablespoon tomato paste
- 2 green onions, coarsely chopped
- 2 garlic cloves, quartered
- 1 piece peeled gingerroot, coarsely chopped or 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 4 chicken breasts (bone-in)
- 2 tablespoons chopped fresh coriander or 2 tablespoons chopped fresh parsley
- In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; purée until smooth.
- Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
- Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear (or place chicken on rack set on baking sheet; roast at 350°F, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear).
- Serve garnished with chopped coriander or chopped parsley.
Easy, lovely flavor. I halved the recipe and used thighs instead of breasts. Made this on the George Foreman, next time will make outside on the grill. There will certainly be a next time, already looking forward to it.
This is a GREAT FLAVORFUL HEALTHY way to make chicken breasts! I used boneless skinless chicken breasts, greek nonfat yogurt, fresh ginger, less cayenne and the cilantro option. I used my immersion blender in a 2 cup pyrex to make the marinade. I marinated it for only 1 hour and baked it in the oven on a nonstick cookie sheet. I have tried other Indian chicken recipes and this is my favorite so far! EASY too. Made for Photo Tag.
Easy grilling marinade, nicely spicey. I might add even more heat next time. The chicken was nice and tender and flavorful. Thanks for a keeper, Redsie!