Grilled Tandoori-Style Chicken & Vegetables
2
Points®
Total time: 2 hr 1 min • Prep: 45 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
Marinate this chicken in 30 minutes to make this intensely flavored one-dish dinner. For the best flavor, make sure your spices are fresh (and not something you’ve had stashed in the back of the cabinet for a while!). This chicken gets its name from the vessel that is used traditionally used to cook it in the dish's country of origin: the tandoor. A tandoor is used in Asia, India, the Middle East and parts of China is a cylindrical oven made of clay that is known for keeping a high, consistent temperature for several hours without using any fuel.
Ingredients
Ground coriander
2 tsp
Ground cumin
2 tsp
Garam masala
2 tsp
Paprika
2 tsp
Ground turmeric
1 tsp
Cayenne pepper
½ tsp
Plain fat free yogurt
⅔ cup(s)
Fresh lemon juice
¼ cup(s)
Fresh ginger
1 Tbsp, fresh, peeled and finely chopped
Garlic
2 clove(s), chopped
Table salt
1½ tsp, or to taste
Uncooked boneless skinless chicken breast
1 pound(s), (four 4 oz pieces - or if you prefer, use thin cutlets)
Uncooked zucchini
1 medium, cut diagonally into 1/4-inch slices
Uncooked 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, divided
Lemon
½ item(s), large, cut in 4 wedges
Instructions
1
Combine coriander, cumin, garam masala, paprika, turmeric, 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.
7
Serving size: 1 chicken breast and 1 cup vegetables
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