Tandoori Style Chicken

In a pinch you can marinate the chicken for just an hour, but for the fullest flavor, marinate it overnight.

Ingredients:

Spice blend:
1 tablespoon curry powder
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground nutmeg
? teaspoon salt

½ cup plain yogurt (not Greek, which is too thick)
? cup coarsely grated onion
1 teaspoon olive oil
2 medium garlic cloves, finely chopped
1 pound chicken breasts, or boneless chicken thighs

Method:
• In a small non-stick skillet, stir together the spice blend ingredients.
• Warm over a medium heat for 4 minutes or until fragrant, stirring constantly.
• Pour into a medium sized bowl.
• Stir in the yogurt, onion, oil and garlic.
• Spoon over the chicken and gently rub in the marinade.
• Cover and refrigerate for 12 – 24 hours, turning occasionally.
• Remove the chicken from the marinade, and discard the leftover marinade.
• Cook the chicken under a broiler, or on the grill, until firm to the touch and no longer pink in the center.
Makes 4 servings; count each serving as 3 proteins.
Recipe courtesy of ‘Healthy Family Meals' from the American Heart Association.