Barbecued Chicken (Tandoori murgh) (Diabetic) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ---------------------- Ingredients: 2 lbs. 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 To Prepare: Remove the skin and all visible fat from the chicken pieces. 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 400°F. 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. Yield: 4 Servings Nutritional Information: Calories 283, fat 3.2g, 11% calories from fat, cholesterol 132mg, protein 54.5g, carbohydrates 6.5g, fiber 1.0g, sugar 3.8g, sodium 725mg
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