Wednesday, June 13, 2007

Baked Peanut Tandoori Chicken

1/2 cup plain low fat yogurt
1/2 cup fresh coriander leaves
1/4 cup peanut butter
3 Tbsp tandoori curry paste
3 Tbsp tikka curry paste
2 Tbsp grated ginger root
3 cloves of garlic
juice of 1 lemon
4 bonless skinless chicken breasts
Garnish: peanuts & fresh cilantro

In a blender, combine yogurt, coriander leaves, peanut butter, tandoori paste, tikka paste, ginger, garlic amd lemon juice. Puree til smooth.
Put chicken in shallow glass baking dish. Pour marinade over and turn to coat. Cover and chill for at least 6 hours (or up to 24).
Preheat oven to 450•. Transfer marinade coated chicken to a baking sheet. Bake chicken in center of oven for 15 - 18 minutes or til cooked through. (throw away the rest of the marinade.)
Let chicken rest for 4-5 minutes before serving. Garnish with peanuts and cilantro.