logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Hot & Spicy Site

BellaOnline's Hot & Spicy Editor

g

Indian-Style Broiled Chicken Recipe


The yogurt-based marinade is the secret to these juicy and tender chicken breasts. I like to serve with extra red curry paste that has been heated, and placed in a separate dish. Serve as an entrée with vegetables or cut the chicken into smaller pieces and serve as appetizers like my co-worker friend used to do. This recipe is easily doubled if serving a crowd.

Indian-Style Broiled Chicken Recipe

INGREDIENTS

1 cup plain yogurt
2 or 3 large cloves garlic, finely minced
1 tablespoon grated gingerroot, if no grater, mince very fine, then smash with flat wide knife
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 skinless split chicken breasts, equaling 2 to 3 pounds
1 small jar of red curry paste*

DIRECTIONS

Make a yogurt marinade by mixing all ingredients, except chicken and red curry paste.

Place cut chicken pieces in a dish, cover with marinade and refrigerate overnight or at least 10 to 12 hours for maximum flavor. If serving as an appetizer cut chicken into smaller pieces before putting into marinade.

Pre-heat oven broiler for 15 minutes or so. Before placing chicken on broiler, spray it with cooking spray to keep chicken from sticking to rack.

Place marinated chicken on broiler rack and broil 7 to 15 minutes, depending on thickness of each chicken piece. Broil until juices run clear when pierced.

This is good served hot or room temperature.

A serving suggestion: brown rice, steamed broccoli and whole kernel corn or mixed vegetables and egg noodles. Icey cold sweet tea hits the spot with this chicken. If serving wine, try something fruity rather than dry.

Hints:
*Cut chicken into smaller pieces before broiling if serving as an appetizer. Serve with torn pieces of Roti bread.
*I use Roland brand red curry paste, it is wonderful for so many dishes. This brand comes in a small 6 ounce jar. If using with the above recipe, use 1/2 jar red curry paste, add the same amount of plain yogurt, mix together and heat until warm. Serve on the side.

Make clean up easier by placing aluminum foil under the broiler rack.


Add Indian%2DStyle+Broiled+Chicken++Recipe to Twitter Add Indian%2DStyle+Broiled+Chicken++Recipe to Facebook Add Indian%2DStyle+Broiled+Chicken++Recipe to MySpace Add Indian%2DStyle+Broiled+Chicken++Recipe to Del.icio.us Digg Indian%2DStyle+Broiled+Chicken++Recipe Add Indian%2DStyle+Broiled+Chicken++Recipe to Yahoo My Web Add Indian%2DStyle+Broiled+Chicken++Recipe to Google Bookmarks Add Indian%2DStyle+Broiled+Chicken++Recipe to Stumbleupon Add Indian%2DStyle+Broiled+Chicken++Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Hot & Spicy Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

g


g features
Brown Rice Jambalaya Recipe

Fried Calamari Recipe

Broccoli Rabe and Sausage With Pasta Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor