|
||||||||||||||||||
|
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.
1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Pinch of ground nutmeg 4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat 1 tablespoon canola oil Tomato-Cucumber Raita: Preheat grill to medium-high. 2.Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat. Oil the grill rack (see Cooking Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita. 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.)
|
||||||||||||||||||
|
||||