Tandoori Chicken - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Tandoori Chicken (/showthread.php?tid=21523) |
Tandoori Chicken - Linda123 - 08-22-2006 I can't find my old issue of Cuisine with Tandoori Chicken in it. Don't see it listed in archived recipes, so if anyone has it, please post .. Thanks. Re: Tandoori Chicken - Lorraine - 08-23-2006 Sorry, I can't help, but Welcome!!! Re: Tandoori Chicken - Bizymomma - 08-23-2006 Linda, Is that the Indian-Style Stuffed Chicken Breasts? (spinach/ricotta) If it is, let me know and I will post. Re: Tandoori Chicken - Roxanne 21 - 08-23-2006 Somehow I missed our new member---SORRY Linda 123 and WELCOME to our family---Hope to see you around often-- Re: Tandoori Chicken - TwilightKitten - 08-23-2006 Angela, that is the one she's looking for. Indian-Style Stuffed Chicken Breasts (Cuisine at home, August 2003, Issue 40, p. 21) Makes: 4 Chicken Breasts Total Time: 45 Minutes + Marinating Rating: Intermediate For the Chicken— Prepare: 4 boneless, skinless chicken breast halves, see bottom picture For the Marinade— Mix: 1 cup plain yogurt 1/2 cup fresh lemon juice 2 T. fresh ginger, minced 1 T. garlic, smashed 1 T. paprika 2 t. curry powder 1 t. cayenne 1 t. ground cumin 1 t. ground coriander 1 t. kosher salt For the Filling— Combine: 1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry 3/4 cup ricotta cheese 2 T. plain yogurt 1 shallot, minced Salt and pepper to taste For the Curry Beurre Blanc— Reduce: 1/4 cup dry white wine 2 T. white wine vinegar 2 T. shallots, minced Add; Reduce: 1 T. heavy cream Off Heat, Whisk in: 1 cup cold unsalted butter, cut into tablespoons Stir in at the End: 1/4 cup coconut milk 2 T. fresh cilantro, chopped 1 T. curry powder 1 t. sugar 1 t. crushed red pepper flakes Prepare chicken for stuffing. Mix ingredients for marinade in a bowl. Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10–12 minutes per side. Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2–4 minutes. Add cream; simmer until reduced by half, about 1 minute. Off heat, whisk in butter, 2 T. at a time, until melted. Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro. Nutrition Information (Per 6 oz.): 431 calories 55% calories from fat 27g total fat 13g carb. 664mg sodium 3g fiber Re: Tandoori Chicken - Bizymomma - 08-23-2006 Thanks Tammy! Re: Tandoori Chicken - cjs - 08-24-2006 Oh my, doesn't that look good... Re: Tandoori Chicken - dollop - 08-24-2006 Oh, yum! That does look wonderful! Re: Tandoori Chicken - Linda123 - 11-30-2006 thanks for finding the recipe..that's exactly it!! and sorry it took me so long to reply. I made it and it went over so well..and this is a tough crowd to please! Now looking for an antipasta platter that I made about 1999 or 2000. Lent out the issue and it never came back.. Had rolled up roasted zucchini strips, mozzarella,red roasted peppers, salami cones and I forget what else. Re: Tandoori Chicken - Half_Baked - 11-30-2006 Why yes it certainly does, Jean! Mmmm. |