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Tandoori Chicken with Tomato-Cucumber Raita

From: EatingWell

Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results.

Servings: 4 servings
Prep: 40 mins
Total: 40 mins
Rated :  Not yet rated
Ingredients
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 tablespoon canola oil
Tomato-Cucumber Raita, (recipe follows)

Directions
1. Preheat grill to medium-high.
2. Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.
3. Oil the grill rack (see Cooking Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.
Tip:
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts
Calories 209, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 66 mg, Sodium 396 mg, Carbohydrate 6 g, Fiber 1 g, Protein 27 g, Potassium 451 mg. Daily Values: Vitamin A 15%, Vitamin C 15%, Calcium 15%. Exchanges: Reduced-Fat Milk 0.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet


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