2/3 cup plain low-fat yogurt
3 tablespoon paprika
2 tablespoon curry powder
2 teaspoon freshly ground pepper
1 teaspoon white vinegar
3/4 teaspoon peeled grated gingerroot
1/4 teaspoon salt
2 cloves garlic, crushed
1 lb skinned boned chicken breast, cut i; nto 24 bite-size pieces
1 vegetable cooking spray
2 pita bread rounds, (6-inch) cut in; half
1/2 cup plain low-fat yogurt
Directions: How to Cook Tandoori Chicken Tikas
Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to yogurt mixture; stir well. Cover and marinate in refrigerator overnight.
Remove chicken from marinade, reserving marinade.
Thread 6 chicken pieces onto each of 4 (8-inch) skewers. Place skewers on a broiler rack coated with cooking spray, and place rack on a broiler pan.
Broil 5-1/2 inches from heat 6 minutes. Turn skewers over; brush with reserved marinade. Broil an additional 6 minutes or until chicken is done; remove chicken from skewers. Yield: 4 servings.
Per serving: 255 Calories; 4g Fat (13% calories from fat); 29g Protein; 27g Carbohydrate; 57mg Cholesterol; 404mg Sodium
NOTES : This recipe for tikas (from the Indian word for "tidbits") represents two "musts" for Sharmi Banik, of Chevy Chase, Maryland. One is to remain true to her Indian heritage, and the other is to always serve healthful, tasty food. To serve, fill each pita half with 6 chicken pieces, and top with 2 tablespoons yogurt.
Recipe by: Cooking Light, Oct 1993, page 132
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