Main Course: Chicken Tandoori
Published in ArcaMax Chef
Chicken Tandoori
1 and 1/2 pounds boneless chicken tenders
1 cup plain yogurt
2 Tbsp. tandoori seasoning
1 tsp. lemon juice
2 cloves garlic, minced
2 tsp. olive oil
Combine yogurt and next four ingredients. Place chicken in a large, seal able plastic bag and pour yogurt sauce over chicken. Marinate in the refrigerator for several hours or overnight. Remove chicken from marinade and place on a foil covered baking sheet and broil on each side for 6 - 7 minutes. Serve with rice.
The Skinny: Use fat free yogurt.
Cucumber Raita
2 cups plain yogurt
2 cloves garlic, minced
1 large or 2 small cucumbers, peeled, seeded and grated
1/4 cup fresh mint, finely chopped
1 tsp lemon juice
Fresh ground pepper to taste
Squeeze excess water out of grated cucumbers with a paper towel. Mix all ingredients together and chill before serving.
The Skinny: Use fat free yogurt.
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