Grilled Marinated Chicken Breast with Yogurt and Asian Spices

Page 174

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Recipe Review

I would describe the seasoning here as more Indian (in a slightly spicy without a lot of heat way) than Asian. The marinade is a snap and the sauce (tomatoes, red onion, garlic, cucumber, and spices plus a half cup of the marinade) is quick and full of flavor. I used my cast iron grill pan for the chicken and as the exterior began to dry out before the interior was fully cooked, I pulled the chicken off the grill, sliced it and threw it into the simmering sauce to finish cooking without drying it out.

The recipe calls for 2 cups of chopped fresh tomatoes but I used a 14 oz. can of tomatoes with no ill effects.

I am just dipping my toe into Indian food -- my husband generally doesn't care for it -- but we both like this quite a bit served over rice with some sauteed cucumbers on the side.

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