Serves: 4
1. Make Spicy Yogurt Marinade.
2. Place chicken in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over chicken turn chicken to coat with marinade. Seal bag or cover dish and refrigerate 1 hour.
3. Cook chicken and marinade in 12-inch skillet over medium-high heat 15 to 20 minutes, turning chicken once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Top with chutney. Serve with rice.
Spicy Yogurt Marinade
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons grated gingerroot
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cloves
Mix all ingredients.
NUTRITION FACTS: 1 Serving: Calories 215 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 75mg Sodium 400mg Carbohydrate 14g (Dietary Fiber 0g) Protein 28g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 6% Iron 6% DIET EXCHANGES: 4 Very Lean Meat 1 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tandoori Chicken and Chutney recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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