Tandoori Chicken
  Re: (...)
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 by Linda123 (I can't find my old ...)
Sorry, I can't help, but Welcome!!!
Practice safe lunch. Use a condiment.
  Re: Re: Tandoori Chicken by Lorraine (Sorry, I can't help,...)
Is that the Indian-Style Stuffed Chicken Breasts? (spinach/ricotta)
If it is, let me know and I will post.
Loving every moment of my life!!
  Re: Re: Tandoori Chicken by Bizymomma (Linda,[br]Is that th...)
Somehow I missed our new member---SORRY Linda 123 and WELCOME to our family---Hope to see you around often--
"Never eat more than you can lift" Miss Piggy
  Re: Re: Tandoori Chicken by Bizymomma (Linda,[br]Is that th...)
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—
4 boneless, skinless chicken breast halves, see bottom picture

For the Marinade—
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—
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—
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: Re: Tandoori Chicken by TwilightKitten (Angela, that is the ...)
Thanks Tammy!
Loving every moment of my life!!
  Re: Re: Tandoori Chicken by Bizymomma (Thanks Tammy! [img]/...)
Oh my, doesn't that look good...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Tandoori Chicken by cjs (Oh my, doesn't that ...)
Oh, yum! That does look wonderful!
  Re: Re: Tandoori Chicken by Bizymomma (Thanks Tammy! [img]/...)
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: Re: Tandoori Chicken by cjs (Oh my, doesn't that ...)
Why yes it certainly does, Jean! Mmmm.

Please spay and neuter your pets.

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