Yesterday our daughter took over cooking from me and surprised us with a very tasty dinner. Am proud of my girl! She does have a knack for cooking and is going to enjoy the same over the years. Since I was at work, she could only phone me to identify the various spices that were needed for the marination. But she managed the over-the-phone tips.
Indian-Style Grilled Chicken Breasts
Adapted from Food.com
Ingredients:
1. Curd - 1/2 cup
2. Tomato paste - 1 tablespoon
3. Garlic cloves, quartered - 2
4. 1 piece peeled ginger, coarsely chopped or 1 teaspoon ground ginger
5. Cumin powder - 1/2 teaspoon
6. Coriander powder - 1/2 teaspoon
7. Salt - 1/2 teaspoon
8. Cayenne pepper - 1/4 teaspoon
9. Chicken breasts (bone-in or boneless) - 4
10. 2 tablespoons chopped fresh coriander or 2 tablespoons chopped fresh parsley
Method
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.
Indian-Style Grilled Chicken Breasts
Adapted from Food.com
 |
| The accompaniments too were made by daughter and was tasty. Mashed potato, boiled beans and scrambled eggs. |
Ingredients:
1. Curd - 1/2 cup
2. Tomato paste - 1 tablespoon
3. Garlic cloves, quartered - 2
4. 1 piece peeled ginger, coarsely chopped or 1 teaspoon ground ginger
5. Cumin powder - 1/2 teaspoon
6. Coriander powder - 1/2 teaspoon
7. Salt - 1/2 teaspoon
8. Cayenne pepper - 1/4 teaspoon
9. Chicken breasts (bone-in or boneless) - 4
10. 2 tablespoons chopped fresh coriander or 2 tablespoons chopped fresh parsley
Method
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.
wow! very nice recipe as Indian-Style Grilled Chicken Breasts. Thank's for sharing. I was not aware of this cooking method. I love the food at all difficult to handle temptation. happycookerz.com
ReplyDeleteI am extremely impressed with the results I got using the Oil-less air fryer from Bizarkdeal! I was not sure what to expect to be honest as I was skeptical of how this would actually work. To my surprise, it works amazingly!! It fried my chicken to be crispy and moist as if I fried it in a pan of oil except without the use of ANY oil! Never knew this was possible and glad that I found this and decided to try it out. Excited to try many different types of food with it!
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