Tandoori Spiced Chicken Breasts

Rachel came in from Portland Oregon to spend a few weeks in New York and see the family. For our first family dinner, I made this delicious spicy chicken dish. Served with basmati rice and stir fried veggies, we had a wonderful Indian feast. The recipe is modified from the one in Gourmet's April 1999 issue. It is a keeper. Please do not be turned off by the long list of spices. There is nothing difficult about the preparation and if you don't have one of the spices, simply omit it.

For spice paste

1 large garlic clove

1 1/2 tsp. coarse salt

1 small, fresh red or green chile

1/3 cup low-fat plain yogurt

1 tbl. fresh lemon juice

2 tsps. grated peeled fresh gingerroot

1 1/2 tsps. ground coriander seeds

3/4 tsp. turmeric

1/2 tsp. ground cumin

1/2 tsp. freshly ground pepper

1/4 tsp. grated nutmeg

1/8 tsp. ground cloves

4 chicken cutlets, about 1 1/4 pounds

2 tsp. vegetable oil

For yogurt sauce

1/2 cup low-fat plain yogurt

1 tsp. fresh lemon juice

a pinch cayenne

1/4 cup chopped fresh coriander leaves

Make spice paste

Mince garlic with salt and mash to a paste. Wearing protective gloves, mince chile (including seeds for a spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.

Make 3 diagonal cuts about 1/4 inch deep in each chicken cutlet and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.

Preheat broiler and line broiler pan with foil. Arrange chicken without crowding into pan. Brush chicken with 1 tsp. vegetable oil and broil about 3 inches from heat 10 minutes. Turn chicken over and brush with remaining 1 tsp. vegetable oil. Broil chicken until lightly browned and just cooked through, about 10 minutes more.

Make sauce while chicken is broiling. Stir together the sauce ingredients in a small bowl and serve with the chicken.

NOTES: I doubled the recipe and had the leftovers for another dinner. I reheated the chicken gently in a microwave.