This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Spice Hunter brand garam masala is gluten-free.
"Left wing, chicken wing, it don't make no difference to me."
-Woody Guthrie, Singer
This recipe is a super simple dinner. The hardest part is remembering to set the chicken to marinate in advance. The sauce is fantastic with brown rice and the chicken makes great leftovers as sandwiches.
To slice shallow cuts in the surface of foods. This is done with meats to help tenderize them. In the case of the skin of fish, scores (slices) are made so that the skin will not curl during cooking.
Sometimes the skin of fruits are scored for decorative purposes. In the case of those with slightly bitter skins, like cucumbers, scoring will help to remove some of the harsh flavor.
Servings = 4 | Serving size =1 chicken breast with sauce
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
These keep well for about 48 hours in the fridge.
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions
|1 Tbsp||ground cumin|
|1 tsp||ground cardamom|
|1 Tbsp||garam masala|
|1/2 tsp||fresh ground black pepper|
|4 4 ounce||boneless skinless chicken breasts|
|2 cups||non-fat yogurt|
|1 large||onion (minced)|
Mix together the paprika, turmeric, cumin, cardamom, salt, garam masala and black pepper in a large bowl.
Score the chicken breasts lightly with the tip of a knife in a large diamond pattern. Place the chicken breasts in the bowl with the spices and toss to coat thoroughly.
Add the yogurt and minced onion to the bowl and stir the chicken breast / spice mixture until the spices are well blended into the yogurt. Cover and refrigerate at least 6 hours.
Preheat the oven to 300°F.
Line a large oblong pyrex dish with foil and place the chicken breasts on top of the foil. Cover with the yogurt and onion mixture. Bake for abut 45 - 50 minutes.
Serving size = 1 chicken breast with sauce
Servings = 4
Amount Per Serving
|Calories 231||Calories from Fat 23|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 3g||10%|
|Vitamin A 19%||Vitamin C 12%|
|Calcium 30%||Iron 21%|
|Vitamin K 4 mcg||Potassium 795 mg|
|Magnesium 76 mg|