Grilled Marinated Chicken Breast W/ Yogurt & Asian Spices Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Chicken-----,
-split,
1 cup: Yogurt *,
Sauce-----,
1 tbsp: Garlic, minced
2 tbsp: Olive Oil,
1/2 tsp: Ground Cumin,
1/2 tsp: Garlic, minced
1/2 tsp: Curry Powder,
1/2 cup: Red Onion, dried
1/4 tsp: Cayenne,
1/2 cup: Cucumber, peeled and
1/4 tsp: Dry Mustard,
-diced,
1/8 tsp: Celery Seeds,
1/8 tsp: Curry Powder,
1/8 tsp: Ground Ginger,
1/8 tsp: Ground Cumin,
1/8 tsp: Grated Nutmeg,
1/8 tsp: Cayenne,
1 tsp: Kosher Salt,
2 cup: Tomatoes, cored and
2: Boneless Chicken Breasts --,
-chopped,
Directions:
* Preferbly goats milk yogurt, but you can use whole-milk or low-fat
plain yogurt.
1. In a nonreactive bowl, combine the yogurt with all the remaining
ingredients except the chicken. Stir to blend well, add the chicken
breasts, and marinate, covered and refrigerated, at least 3 hrs, or
overnight for richer flavor.
2. For the sauce, heat the olive oil in a medium saucepan over
moderate heat. Saute the garlic, onion, and cucumbers until softened,
about 5 mins. Stir in the curry, cumin, and cayenne. Add the tomatoes
and simmer until juicy, about 10 mins.
3. Preheat a broiler grill, grill pan, or outdoor grill.
4. Remove the chicken from the marinade and set aside. Add 1/2 cup of
the marinade to the tomato sauce. Bring to a boil, lower the heat,
and simmer 1 min.
5. Puree the sauce in a blender or food processor. Strain through a
sieve into a nonreactive saucepan and season with 1/2 tsp salt. Keep
the sauce warm.
6. Cook the chicken breasts over a hot grill until cooked through but
still juicy, about 5 mins for each side. Alternatively, cook the
chicken breasts under a preheated broiler, 4 to 5 mins per side.
7. Transfer the chicken breasts to a platter and serve with the warm
sauce.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1
From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking
Source from luhu.jp
plain yogurt.
1. In a nonreactive bowl, combine the yogurt with all the remaining
ingredients except the chicken. Stir to blend well, add the chicken
breasts, and marinate, covered and refrigerated, at least 3 hrs, or
overnight for richer flavor.
2. For the sauce, heat the olive oil in a medium saucepan over
moderate heat. Saute the garlic, onion, and cucumbers until softened,
about 5 mins. Stir in the curry, cumin, and cayenne. Add the tomatoes
and simmer until juicy, about 10 mins.
3. Preheat a broiler grill, grill pan, or outdoor grill.
4. Remove the chicken from the marinade and set aside. Add 1/2 cup of
the marinade to the tomato sauce. Bring to a boil, lower the heat,
and simmer 1 min.
5. Puree the sauce in a blender or food processor. Strain through a
sieve into a nonreactive saucepan and season with 1/2 tsp salt. Keep
the sauce warm.
6. Cook the chicken breasts over a hot grill until cooked through but
still juicy, about 5 mins for each side. Alternatively, cook the
chicken breasts under a preheated broiler, 4 to 5 mins per side.
7. Transfer the chicken breasts to a platter and serve with the warm
sauce.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1
From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking
Source from luhu.jp