Tandoori Spiced Chicken
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Bottled tandoori paste and nonfat yogurt are the primary ingredients in this tandoori spiced chicken recipe. If you’re a hot and spicy lover, you may want to increase the amount of tandoori paste. It can be found in Indian markets and well-stocked supermarkets.
Nonfat yogurt tends to be less stable than regular yogurt when heated, so drain the yogurt for a couple of hours, then stir in a little flour to help thicken it and prevent curdling during cooking.
I like to serve the chicken with basmati rice. I add a bay leaf, three or four cardamom pods and a sprinkle of cumin seeds to one cup of rice before cooking. When you serve the chicken, spoon it over the rice and give it a good squeeze of lemon to bring out the flavors.
Spoon the yogurt into a cheesecloth-lined strainer and let drain for two hours.
Toss together the chicken and tandoori paste in a bowl and let marinate while the yogurt is draining.
Spray a large skillet with nonstick cooking spray, then spray the chicken. Cook the chicken over medium-high heat until browned on each side, about 5 minutes.
Spray a small skillet with nonstick cooking spray. Cook the onions, garlic and ginger over medium heat until tender, about 5 to 8 minutes. Spoon the onions over the chicken in the skillet.
Stir together the flour and drained yogurt until smooth. Stir into the chicken. Bring to a simmer and cook over low heat, stirring occasionally, until the chicken is cooked through, about 10 minutes. Spoon into a serving dish and sprinkle with the chopped cilantro and mint. Serve with lemon wedges.
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