Thursday, December 23, 2010

Tandoori Chicken Skewers

While trying to use up all my food before buying more I was presently surprised that I had all these ingredients laying around except for the lemon, which my lovely friend brought over.  This recipe is based off of one on a food blog I love to read called closet cooking.  This blog covers so many different flavors and with everything that I have made I have yet to be even slightly disappointed.  I did change the recipe around some, especially since I didn't just have garam masala laying around, in fact I created it with a recipe that is posted on closet cooking.  I paired this tandoori chicken with lemon cilantro rice and steamed red cabbage with soy sauce and butter.  My lovely friend Elisa also brought over a scrumptious bottle of slightly sparkling pinot grigio, it went very well with the chicken.  And now the recipe:

 Adapted from Closet Cooking
Serves 2

The Ingredients
1/2 cup plain non-fat greek yogurt
1/2 lemon, juiced
1/2 medium red onion, grated
3 cloves garlic, pressed
1 tablespoon ginger, grated
1 tablespoon garam masala (I didn't have whole spices so I halved the portions and used ground spices)
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cayenne pepper
1 pound chicken breast, cubed for skewer
Salt to taste

The Process
1.  Mix all of the ingredients in a bowl, then add chicken.  Let marinate for at least 1 hour.

2.  Turn oven on to broil, and put chicken on skewers.

3.  Grease pan and place skewers on pan.

4.  Broil for about 5 minutes each side, or until cooked through.

Enjoy!  It is a little spicy, but in the most perfect way.

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