Easiest Tandoori Chicken

I picked up a new low carb cookbook over the weekend--from the bargain bin at Big Lots. Sad, what that says about the popularity of our way of eating. The recipes are a little too fancy for us, even though they are supposedly made with only three ingredients each. A recipe for Tandori Cornish hens caught my eye. I didn't have little hens, but I do have chicken breast. Tweak time.

One of the three ingredients happens to be tandoori paste. I didn't even know such a thing existed. I did, however, find a recipe online. I adapted it a tiny bit, and changed the other recipe a lot. Just the procedures are changed, though, not the taste itself. I think...

I like it, but then I have been known to eat at the Indian restaurant in town. The guys are eating it, but it will not be their favorite. I am the adventurous one.

Tandoori Paste

1 cup plain yogurt
3 teaspoons minced garlic
1/2 teaspoon black pepper
¼ teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
3 Tablespoons fresh lime juice
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon turmeric

Blend all ingredients together and let sit for 30 minutes. Use this to marinate chicken pieces, then bake.

Easiest Tandoori Chicken

4 chicken breasts, sliced
1 recipe tandoori paste
1/2 head cauliflower flowerets
5 drops red food coloring
1/2 to 1 cup yogurt

Coat chicken and cauliflower with the tandoori paste. Bake at 350 for 50 minutes. Remove from oven. Stir food coloring into yogurt. This is optional, but helps make the dish less bright yellow, thus more appetizing. Use half a cup of yogurt for a spicy dish, a full cup to make it family friendly. Stir the yogurt into the chicken mixture. Serves 4.

With all the talk on the low carb boards about quinoa not raising blood sugars, I decided to test it on my hubby. I made a batch to eat as the base to this dish. I am not too crazy about it; not sure if it is worth the expense. We should know the results in an hour or two--or three! If it doesn't raise his blood sugar too much, I might try to make a tabouli with it.

I used frozen chicken strips, but I think the timing would be right for fresh chicken as well. The original recipe call for the hens to marinate for 12 hours. I might try that sometime too.