Indian Style Grilled Chicken Breasts
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Green onions||2 , coarsely chopped|
|Garlic||2 Clove (10 gm), quartered|
|Peeled gingerroot/1 teaspoon /5 milliliter ground ginger||1 , coarsely chopped (1-Inch Piece)|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Chopped fresh coriander/Chopped fresh parsley||2 Tablespoon|
In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth. Arrange chicken in a shallow dish; coat with yogurt mixture.
Cover and refrigerate for 1 hour or up to 1 day ahead.
Remove from refrigerator 30 minutes before cooking.
Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes.
Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.)