Indian-Style Chicken Breast
1/2 cup plain low-fat yogurt
1 tablespoon tomato paste
2 green onions, coarsely chopped
2 cloves garlic, quartered
1 piece (1 inch) peeled ginger root, coarsely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 chicken breasts (bone-in)
2 tablespoons chopped fresh coriander or parsley
Preheat barbecue grill or oven to 350°F.
In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth.
Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate 30 minutes before cooking.
Place chicken skin-side down on greased grill over medium high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear. (Or place chicken on rack set on baking dish; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.) Serve garnished with chopped coriander.