Grilled Tandoori-Style Chicken and Vegetables
2
Points®
Total time: 2 hr 1 min • Prep: 45 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
For the best flavour, make sure your spices are fresh (and not something you’ve had stashed in the back of the cabinet for a while!).
Ingredients
Ground coriander
2 tsp(s)
Ground cumin
2 tsp(s)
Garam masala
2 tsp(s)
Paprika
2 tsp(s)
Ground turmeric
1 tsp(s)
Black pepper
¼ tsp(s)
Cayenne pepper
½ tsp(s)
Plain fat free yogurt
⅔ cup(s)
Fresh lemon juice
¼ cup(s)
Ginger root
1 tbsp(s)
Garlic
2 clove(s), large, chopped
Table salt
1½ tsp(s), or to taste
Uncooked boneless skinless chicken breast
1 pound(s), (four 4 oz pieces - or if you prefer, use thin cutlets)
Zucchini
1 medium, cut diagonally into 1/4-inch slices
Yellow summer squash
1 medium, cut diagonally into 1/4-inch slices
Red bell pepper
1 medium, cored and cut into 8 wedges
Vegetable oil
1 tbsp(s), divided
Lemon
½ medium, cut into 4 wedges
Instructions
1
Combine coriander, cumin, garam masala, paprika, turmeric, black pepper, and cayenne in a small skillet; toast over medium-low heat, stirring occasionally, until fragrant, about 1 minute. Remove from heat; let cool.
2
Set aside 1 tsp of cooled spice mixture; add the rest of spice mixture to a blender with yogurt, lemon juice, ginger, garlic, and salt; puree.
3
Arrange chicken in a large glass bowl (or gallon-size zip-close plastic bag) and add marinade. Massage marinade into chicken; cover and let sit at room temperature for 30-60 minutes.
4
Meanwhile, put vegetables in a large bowl; toss with 2 tsp oil, reserved spice mixture and pinch salt (optional).
5
Heat a grill pan over medium-high heat until nearly smoking. Arrange vegetables on pan; cook until barely tender, flipping once, 3 minutes per side. Transfer to a platter; keep warm. (You can also cook this on an outdoor grill.)
6
Brush remaining 1 tsp oil over grill pan. Remove chicken from marinade, leaving behind as much excess marinade as possible; place on grill. Cook, flipping once, about 6 minutes per side, until a thermometer inserted into side of chicken registers 165°F. Serve with lemon wedges.
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