Les régions de culture La cueillette
 

 

Curried Chicken (Chicken Tikka)

Traditionally, chicken tikka is cooked in a clay tandoori oven, but it works just as well on the barbeque or the grill. You can make a simple sauce for the chicken by combining low fat yogurt and finely chopped fresh mint leaves.

 

 

Ingredients

Makes 4 servings
4
Chicken breasts, skinned, deboned, fat removed
4
Marinade
1 cup
Plain nonfat yoghurt
250 ml.
1/2 cup
Lemon juice
125 ml.
2 tbs.
Fresh ginger, grated
25 ml.
2 cloves
Garlic, minced
2 cloves
1 tsp.
Cayenne
5 ml.
2 tsp.
Cumin, ground
10 ml.
1 tbs.
Curry powder
15 ml.
1/4 cup
Cilantro, chopped
60 ml.
Method
1/ In a large bowl, mix all marinade ingredients. Marinate chicken in refrigerator for 4 hours or overnight.
2/ Preheat the broiler or the grill.
3/ Remove the chicken from the marinade and grill or broil 3 to 5 minutes per side or until juices run clear when pricked.
Makes 4 servings each containing approximately:

200 calories
11 gm. carbohydrate
4 gm. fat
72 mg. cholesterol
31 gm. protein
108 mg. sodium

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