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If you are unsure whether this Barbecued Chicken (Tandoori Murgh) recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | ~ Waverly Root (1903-1982) |
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Poultry Recipes
Barbecued Chicken (Tandoori Murgh) Recipe
Recipe Ingredients:
2 lb chicken pieces
3/4 small onion
1/3 cup tomato sauce
1/3 cup nonfat plain yogurt
3/4 tsp fresh ginger, chopped
2 garlic cloves
1 1/4 tsp coriander
1/4 tsp cayenne pepper, optional
1 1/4 whole cloves
3/4 tsp cumin seeds
2 3/4 cardamom pods
3/4 tsp salt
3/4 tsp garam masala
1/8 tsp red food coloring
Recipe Instructions:
Remove the skin and all visible fat from the chicken pieces. (I often have the butcher skin the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside. Cut onion into 4-5 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours. Preheat oven to 400øF. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color. Transfer ! ! to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.
Per serving: calories 294, fat 7.2g, 23% calories from fat, cholesterol 159mg, protein 50.2g, carbohydrates 4.5g, fiber 0.6g, sodium 595mg.
Exchanges: 3 Lean Meat.
The recommended wines are: Pinot Blanc, Riesling, or Chardonnay.
Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 15 min, Marinate: 4:00, Cook: 45 min.
Posted to RecipeLu List by "abprice@wf.net" <abprice@wf.net> on Mar 16, 1998.
Servings: 4
| "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." | | ~ Charles Pierre Monselet |
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Important Note: This Barbecued Chicken (Tandoori Murgh)
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Barbecued Chicken (Tandoori Murgh) recipe is located in our Poultry Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Barbecued Chicken (Tandoori Murgh) Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
