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Tandoori Chicken Platter

The chicken is moist and tender. The vegetables are so colorful and they taste amazing!

If you like Indian cuisine but haven’t tried making any at home this is a super simple recipe to get you started. All of the spices and ingredients are readily available at your regular grocery store. If you can’t find Naan go ahead and substitute some pita bread or flat bread.

Tandoori Chicken Platter

  • 1/4 cup cumin powder
  • 1 1/2 tablespoons curry powder
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons ground ginger
  • 1 tablespoon salt
  • 3/4 teaspoon cayenne pepper
  • 1/2 cup olive oil
  • 3 each eggplants — small, sliced lengthwise into quarters
  • 3 each zucchini — halved crosswise, then lengthwise
  • 2 each bell peppers — red, yellow, orange or green, quartered lengthwise
  • 4 whole onions — halved across the equator
  • 6 tablespoons red wine vinegar
  • 1 cup plain low-fat yogurt
  • 2 1/2 pounds chicken breast, boneless, skinless
  • 2 pounds chicken thigh, boneless, skinless

Mix cumin, curry powder, garlic powder, ginger, salt and cayenne in a medium bowl. Mix a generous 1/4 cup spice mixture with oil, drizzle over vegetables in a large bowl, and toss to coat. Stir remaining spice mixture along with vinegar, into yogurt, toss with chicken in another large bowl.

Up to two hours before serving, heat gas grill with all burners on high, for 10 – 15 minutes, or build a hot charcoal fire. Use a wire brush to clean grill rack, then use tongs to wipe a vegetable oil soaked rag over grill rack.( Note: Hubby Tom says it works better for him to spray the grill rack with olive oil spray.) Close lid and return to temperature. Have water close by to extinguish any flare ups, of course if you are a grill master like Hubby Tom you don’t get flare ups!

Place chicken on hot grill rack, cover, and cook until impressive grill marks form, about 5 minutes.Turn chicken over,cover, continue to grill until remaining side is grilled marked and chicken is cooked through. Remove chicken from grill, tent to keep warm. Return grill to high heat and add vegetables, cover and grill until impressive grill marks form, about 5 minutes. Turn vegetables over, continue to grill until remaining side is grilled marked and vegetables are crisp-tender, about 5 minutes longer.

Halve chicken breasts if they are large, (we did this prior to cooking)  and arrange chicken and vegetables on a large platter. Serve hot, warm or at room temperature with Naan and Raita.

Yield: 10 servings

Nutritional Information

Per Serving: 438 Calories; 19g Fat (38.2% calories from fat); 48g Protein; 20g Carbohydrate; 6g Dietary Fiber; 147mg Cholesterol; 729mg Sodium.   WWPP 11

Raita

  • 1 English cucumber — partially peeled, leave a little on for color, coarsely grated, squeezed dry
  • 2 cups plain lowfat yogurt
  • 1/4 cup fresh mint leaves — chopped
  • 1 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper
  • pinch salt

Mix grated cucumber with the rest of the ingredients and a generous pinch of salt in a medium bowl. Cover and refrigerate. Can be made a day ahead of serving.

Yield: 10 servings

Nutritional Information

Per Serving: 37 Calories; 1g Fat (19.3% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 35mg Sodium. WWPP 1

Adapted from”Perfect One Dish Dinners” by Pam Anderson Goes with Tandoori Chicken Platter

See my original post where I talked about this recipe here.

 


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