Tandoori Chicken With Raita
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Boneless skinless chicken | |
| breast halves about 1 | ||
| lb. | ||
| 1/2 | c | Plain nonfat yogurt |
| 1 | T | Lemon juice |
| 1/2 | t | Salt |
| 1/2 | t | Paprika |
| 1/4 | t | Ground cardamom |
| 1/8 | t | Ground ginger |
| 1/8 | t | Ground cumin |
| 1/8 | t | Crushed red pepper |
| 1 | Clove garlic, finely chopped | |
| Raita, see below |
INSTRUCTIONS
From: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook Category: Poultry and Fish Dishes Trim fat from chicken. Cut chicken with grain into 1/4-inch strips. Mix remaining ingredients except Raita in medium glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate atleast for four hours but no longer than 24 hours, stirring occasionally. Thread chicken strips on eight 11-inch skewers,* leaving space between each. Set oven control to broil. Place skewers on rack in broiler pan. Broil with tops 3 to 4 inches from heat 7 to 8 minutes, turning once, until done. Serve with Raita. Posted to Digest eat-lf.v097.n100 by Samara <samara@erols.com> on Apr 14, 1997
A Message from our Provider:
“Rainbows – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 716
Calories From Fat: 159
Total Fat: 17.4g
Cholesterol: 292.4mg
Sodium: 3985.9mg
Potassium: 1668.3mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 3g
Protein: 124.2g