Tandoori Chicken on the Bone uses tandoori paste to make this skinless chicken flavorful and moist.
4 large split chicken breasts on the bone, about 12 ounces each, skin removed
4 tablespoons tandoori paste *see note
1-1/2 cup fat-free plain yogurt
Prepare rice according to package directions. Set aside.
Spray large skillet with vegetable cooking spray. Grill or brown chicken breast on both sides and continue to cook until no longer pink.
In a small bowl, combine remaining ingredients. Toss. Serve chicken on bed of brown rice, top with pineapple salsa. Garnish with sprigs of cilantro.
Make three slashes in each of the chicken breasts and rub each surface thoroughly with one-tablespoon of the tandoori paste. Make sure the paste gets into the cuts. Roll the chicken in the yogurt to coat. Cover, refrigerate for six to eight hours.
Sprinkle dish lightly with salt and serve immediately.
Recipe makes 4 servings.
You may also enjoy...
Share This Page