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Tandoori Chicken With Raita- Part 1

indian, main dishes, chicken

4 boneless skinless chicken breast
halves (about 1 pound)
1/2 Cup plain nonfat yogurt
1 Tablespoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon paprika
1/4 Teaspoon ground cardamom
1/8 Teaspoon ginger
1/8 Teaspoon ground cumin
1/8 Teaspoon crushed red pepper
1 Clove garlic; finely chopped

Trim fat from chicken. Cut chicken with grain into 1/4-inch strips. Mix remaining ingredients except Raita in medium glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate at least 4 hours but no longer than 24 hours, stirring occasionally. Thread chicken strips on eight 11-inch skewers,* leaving space between each. Set oven control to broil. Place skewers on rack in broiler pan. Broil with tops 3 to 4 inches from heat 7 to 8 minutes, turning once, until done. Serve with Raita. 4 SERVINGS (WITH ABOUT 1/3 CUP RAITA EACH). MICROWAVE DIRECTIONS: Prepare chicken as directed--except thread on eight 12-inch bamboo skewers. Arrange skewers in rectangular microwavable dish, 13 X 9 X 2 inches. Cover loosely and microwave on high 7 to 9 minutes, moving the 4 outside skewers to center after 4 minutes, until done. *If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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