Low Fat Chicken Tandoori Chutney Banana Pizza Recipes
TANDOORI CHICKEN PIZZA
From the California Pizza Kitchen Cookbook. This is a very interesting, non-traditional pizza. I made it very spicy by using more jalapeno than called for. Next time, I may briefly saute the zucchini before putting it on the pizza. The chutney is optional, but it is a nice addition.
Provided by pattikay in L.A.
Categories Chicken
Time 1h
Yield 1 pizza
Number Of Ingredients 24
Steps:
- Tomato yogurt curry:.
- heat garlic in olive oil over medium heat till translucent, 1-2 minutes.
- add next 7 ingredients (through yogurt).
- reduce heat and boil the mixture till all excess liquid has evaporated, about 3 minutes.
- turn off burner and quickly blend in cilantro and butter; set aside.
- Tandoori chicken:.
- combine first 5 ingredients (through yogurt).
- coat the chicken breast with the resulting mixture (plastic gloves will keep your hands from turning red).
- pour the butter over the marinating chicken breasts and stir to coat well.
- prepare hot grill; grill the chicken for 5-7 minutes per side (discard marinade).
- remove from the grill and chill.
- slice chilled chicken into 1/8 inch thick slices and set aside in refrigerator.
- To make pizza:.
- preheat oven to 425.
- prepare pizza dough.
- use a large spoon to spread 1/4 cup tomato yogurt curry evenly over the surface of the prepared pizza dough within the rim.
- place slices of yellow squash and zucchini over the sauce; do not overlap.
- cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer).
- transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes.
- carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top.
- Slice and serve with mango chutney.
Nutrition Facts : Calories 1390.2, Fat 96.2, SaturatedFat 47.2, Cholesterol 393.1, Sodium 1825.8, Carbohydrate 25.1, Fiber 3.5, Sugar 14.1, Protein 105.7
CHICKEN TANDOORI
This is low GL Chicken Tandoori, and very tasty! There is no use of pastes here and even better, the herbs and spices in this dish lend it anti-inflammatory properties. Serve with brown basmati rice and plenty of steamed vegetables. Time does not include 1 hour marinate.
Provided by kelly in TO
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a shallow casserole.
- Mix together the rest of the ingredients and spread over the chicken, then cover the dish and place it in the fridge to marinate for at least an hour.
- Bake the chicken in the marinade at 400ºF for about 35-40 minutes until meat is cooked thoroughly. Do not turn.
Nutrition Facts : Calories 297.9, Fat 4.7, SaturatedFat 1.8, Cholesterol 142.8, Sodium 176.3, Carbohydrate 4.2, Fiber 0.4, Sugar 2.3, Protein 56.5
CHICKEN TANDOORI
Have tried MANY Tandoori recipes, TRUE! This one found on the internet recent too! I think it is AWESOME and easy and can be! Would HIGHLY RECOMMEND to to all and to someone who has never made previously an Indian recipe! Always give credit where credit is due too! This recipe is my "THE ONE" for Tandoori now too! HINT: TIP: Definitely use the red coloring, TRUE! But be careful as it stains easily but doesn't not affect the tasting per se (other than the visual) too! http://panlasangpinoy.com/2010/11/09/how-to-cook-tandoori-chicken/ NOTE: I think it it more than 6 serves I marinated it overnight; not included in prep or cook time Used chicken thighs as thought would be better ....am normally a chicken breast person, but with this recipe, recommend the thighs If you cut serving pieces evenly and pound them, will make consistency in cooking easier too
Provided by mickeydownunder
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine all of the ingredients except for chicken and olive oil. Mix thoroughly.
- Put the chicken in the bowl and coat with the mixture.
- Marinade for 8 to 10 hours.
- Remove the chicken from the marinade and brush with olive oil.
- Grill until both sides are done.
- Transfer to a serving plate and garnish with sliced onions, carrots, and cucumber.
- Serve. Share and Enjoy!
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