Tandoori Chicken Spears

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1/4 cup plain low-fat yogurt
• 1 garlic clove
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 boneless skinless chicken breast halves
• 1 teaspoon salt
• 1 bunch fresh cilantro
• 1 (6 ounce) mango chutney (approx)

Recipe

• 1 to make the marinade: in a blender, puree the yogurt, ginger, garlic, paprika, cumin, turmeric, and cayenne. set the marinade aside.
• 2 pull the filet off the back side off each chicken breast. cut the breasts and the filets into 1-inch chunks. (for skewers, pound the chicken between waxed paper until about 1/2 inch thick, then cut them into strips about 1 inch wide.) place the chicken in the marinade, season well with salt, stir, and then refrigerate, covered, for at least 30 minutes or up to 3 hours.
• 3 preheat the broiler and adjust the rack so it is about 4 inches from heating element (if using skewers, soak the skewers in warm water for 30 minutes before using).
• 4 lift chunks of chicken from the marinade with a slotted spoon and place them on a nonstick or oiled baking sheet, setting them about 1/2 inch apart, working in batches. broil until they are cooked through, about 8 minutes, turning the pieces halfway through.
• 5 scoop out a chunk of mango chutney and place it on top of each chicken chunk. pluck off a cilantro leaf and place it on top of the chutney and spear together the chicken, chutney, and leaf with a toothpick.
• 6 if seving with pita crisps, place the cilantro leaf on each crisp and top with a piece of chicken and a dab of chutney.
• 7 for skewers, weave the chicken on the skewers and broil about 8 minutes, turning halfway though and then serve on platter sprinkled with cilantro and the chutney in a bowl for dipping.