In my most recent post Spice Spotlight: Turmeric, I mentioned that I would be giving you all a few tasty recipes that use turmeric, a spice that is wonderful for reducing inflammation and - in some cases - demyelination in diseases like multiple sclerosis. Turmeric has a very bitter taste and can be overwhelming if you're a newbie to the flavor. This traditional grilled chicken recipe from northern India is an easy, healthy, and delicious way to incorporate the wonderful spice into your diet.
|Photo Credit: Serious Eats|
Adapted from EatingWell Magazine's Chopped Tandoori Chicken Salad
- ½ cup nonfat plain yogurt
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 ¼ pounds boneless, skinless chicken breasts (rinsed and trimmed of fat)
- In a medium bowl, whisk together yogurt, garlic, cumin, coriander, turmeric, teaspoon salt, and pepper. Put chicken, and yogurt marinade in a heavy duty, gallon Ziploc bag, marinating for 1 - 24 hours in the refrigerator.
- Preheat grill to medium-high heat 20 - 30 minutes prior to grilling.
- Lightly oil the grill to avoid sticking, and place chicken breasts on the hottest part of the grill. Grill until juices run clear (timing will vary depending on thickness of breasts).
- Slice, chop, or cube as you like and enjoy with some naan, tzatziki sauce, and charred cherry or grape tomatoes for a perfectly balanced, healthy meal with some turmeric!
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