Thank you Margaret (Frederick, Sunday)
Ginger and Lemon Grilled Chicken
From “Modern Indian Cooking”
By Hari Nayak and Vikas Khanna
8 servings-3 points per serving
1 cup plain yogurt, whisked until smooth
1 T cumin powder
1 T garam masala
1 tsp chili powder
1 4inch piece of ginger, minced
Salt to taste
Juice of 2 lemons
8 garlic cloves, finely chopped
2 lbs boneless, skinless chicken breasts (cut into 2 inch cubes to serve as appetizer)
In a large bowl, mix the yogurt, cumin powder, garam masala, chili powder, ginger, salt, lemon juice and garlic. Add the chicken and toss. Cover and refrigerate for 2-3 hours.
Preheat grill pan or indoor grill to high.
Place chicken on hot grill and cook 5-6 minutes on each side, until charred at edges and firm in the middle.
Serve hot.
From “Modern Indian Cooking”
By Hari Nayak and Vikas Khanna
8 servings-3 points per serving
1 cup plain yogurt, whisked until smooth
1 T cumin powder
1 T garam masala
1 tsp chili powder
1 4inch piece of ginger, minced
Salt to taste
Juice of 2 lemons
8 garlic cloves, finely chopped
2 lbs boneless, skinless chicken breasts (cut into 2 inch cubes to serve as appetizer)
In a large bowl, mix the yogurt, cumin powder, garam masala, chili powder, ginger, salt, lemon juice and garlic. Add the chicken and toss. Cover and refrigerate for 2-3 hours.
Preheat grill pan or indoor grill to high.
Place chicken on hot grill and cook 5-6 minutes on each side, until charred at edges and firm in the middle.
Serve hot.
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