| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | East Indian | Ethnic, Poultry | 3 | Servings |
INGREDIENTS
| 2 | lb | Chicken breast, skinned |
| 1 | c | Yogurt |
| 1 1/2 | T | Oil |
| 2 | Cloves garlic, minced | |
| 1 | t | Cumin |
| 1/4 | t | Cardamon |
| 1/4 | t | Ground cloves |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | T | Ginger |
| 1/2 | t | Crushed red pepper flakes |
| Juice of 2 lemons | ||
| Cilantro |
INSTRUCTIONS
Rinse and dry chicken pieces. Using a sharp knife, score each chicken to bone in 3 to 4 places. Set aside. Combine all but cilantro in large bowl. Cover chicken and marinate in fridge overnight. Remove chicken from marinade, place on grill, cover and cook, turning every 10 minutes until juice runs clear when pierced with knife. Serve on platter garnished with sprigs of cilantro and pass lemon to sprinkle over. Recipe by: =20 Posted to MC-Recipe Digest by "Chris or Terri Weidman" <weedbear@infowest.com> on Apr 4, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
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Calories: 625
Calories From Fat: 173
Total Fat: 19.3g
Cholesterol: 261.9mg
Sodium: 671.8mg
Potassium: 1026.1mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 6.3g
Protein: 98.5g