Recipes

Tandoori Chicken Sate

Appetizer  Poultry  Vegetable 

• Cooking Time: 6
• 1/4 cup coarsely chopped onion
• 1/4 cup plain low-fat yogurt
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chopped peeled gingerroot
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1 garlic clove
• 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
• Vegetable cooking spray
• Lemon wedges (optional)
• Cilantro sprigs (optional)

Place the first 11 ingredients in a food processor; process until smooth, scraping sides of processor bowl once.

Combine yogurt mixture and chicken in a large zip-top heavy-duty plastic bag.

Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.

Remove chicken from bag, and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done.

Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.

This recipe, from Cooking Light (Nov 95), was a big hit at our most recent supper club night. I served them on tooth picks instead of skewers, only putting a few chunks of chicken on each, so it was more of an appetizer. Great with mango chutney on the side!

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