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| Low Cholesterol Grilled Tandoori Chicken
1 1/2 teaspoon of Dijon mustard
2 tablespoons of vegetable oil
1/4 cup of lowfat plain yogurt
1 1/2 teaspoons of minced fresh gingerroot
1 /4 teaspoons of cumin seeds
1/4 teaspoon of coriander seeds
1/4 teaspoon of ground turmeric
2 tablespoons of lemon juice
2 tablespoons of chopped canned green chili, 1 fresh green chili seeded and chopped, or 1/4 teaspoon of dried red pepper flakes or more to taste
one 2 1/2 pound chicken, cut in pieces or chicken breasts
Place mustard in mixing bowl or food processor, add oil, drop by drop, whisking or processing until well blended. Stir in yogurt, set aside.
Using mortar and pestle, spice grinder or coffee grinder, pound or grind gingerroot, cumin and coriander seeds and turmeric to form a paste, add lemon juice and mix well. Stir in yogurt mixture along with chopped chili.
Cut any visible fat from chicken and remove skin. Using knife, make very small cuts in meat. Arrange in shallow dish or place in plastic bag, pour yogurt spice mixture over chicken and stir to coat all pieces. Cover and refrigerate for at least 8 hours or up to 24 hours.
ON greased grill 4 to 6 inches from hot coals or under broiler, grill chicken for 15 to 20 minutes on each side (15 minutes if top is down on barbecue) or until chicken is tender and juices run clear when chicken is pierced with fork. Watch carefully and turn to prevent burning. Makes 6 servings
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Chicken Cookbooks
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