Tandoori Chicken with Tomato-Cucumber Raita
Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results.
Source: EatingWell Magazine, June/July 2005
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
208 calories; protein 26.8g; carbohydrates 7.5g; dietary fiber 1.3g; sugars 5.6g; fat 7.4g; saturated fat 1.7g; cholesterol 66.3mg; vitamin a iu 749.2IU; vitamin c 5.3mg; folate 20.7mcg; calcium 143.3mg; iron 1.6mg; magnesium 40.8mg; potassium 457.3mg; sodium 402mg; thiamin 0.1mg.
1/2 reduced-fat milk, 3 lean meat