Grilled marinated chicken breast w/ yogurt & asian spices

4 servings

Ingredients

Quantity Ingredient
Chicken-----
1 cup Yogurt *
1 tablespoon Garlic -- minced
½ teaspoon Ground Cumin
½ teaspoon Curry Powder
¼ teaspoon Cayenne
¼ teaspoon Dry Mustard
⅛ teaspoon Celery Seeds
⅛ teaspoon Ground Ginger
⅛ teaspoon Grated Nutmeg
1 teaspoon Kosher Salt
2 Boneless Chicken Breasts -- split
Sauce-----
2 tablespoons Olive Oil
½ teaspoon Garlic -- minced
½ cup Red Onion -- dried
½ cup Cucumber -- peeled and diced
⅛ teaspoon Curry Powder
⅛ teaspoon Ground Cumin
⅛ teaspoon Cayenne
2 cups Tomatoes -- cored and chopped

Directions

* Preferbly goat's milk yogurt, but you can use whole-milk or low-fat plain yogurt.

1. In a nonreactive bowl, combine the yogurt with all the remaining ingredients except the chicken. Stir to blend well, add the chicken breasts, and marinate, covered and refrigerated, at least 3 hrs, or overnight for richer flavor.

2. For the sauce, heat the olive oil in a medium saucepan over moderate heat. Saute the garlic, onion, and cucumbers until softened, about 5 mins. Stir in the curry, cumin, and cayenne. Add the tomatoes and simmer until juicy, about 10 mins.

3. Preheat a broiler grill, grill pan, or outdoor grill.

4. Remove the chicken from the marinade and set aside. Add ½ cup of the marinade to the tomato sauce. Bring to a boil, lower the heat, and simmer 1 min.

5. Puree the sauce in a blender or food processor. Strain through a sieve into a nonreactive saucepan and season with ½ tsp salt. Keep the sauce warm.

6. Cook the chicken breasts over a hot grill until cooked through but still juicy, about 5 mins for each side. Alternatively, cook the chicken breasts under a preheated broiler, 4 to 5 mins per side.

7. Transfer the chicken breasts to a platter and serve with the warm sauce.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking

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