- Tandoori Chicken Breast for Sandwiches

Dear Fans of Hounds Who Cook,

Just now we wrote a blog about the most marvelous chicken pita sandwiches and we are so deliriously satisfied as to need naps immediately. But first, if you want to go all out, this is the chicken recipe to use for said sandwiches. Your tastebugs will be all aflutter.

Tandoori Chicken Breast for Sandwiches
Me's Independent Rating: 3 of 3

6 boneless, skinless half chicken breasts
2 tablespoons fresh lime juice
1 cup plain yogurt - include the whey
2 tablespoons grated fresh ginger (peeled)
2 garlic cloves, crushed and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric (for your good health)

In a bowl or plastic bag, sprinkle chicken with lime. Peel the ginger and use a cheese grater to grate it. A large-holed grater will give you shreds that are nice for the ginger lover to bite into. A smaller-holed grated will give you mush and separate the fibers from the flesh, which is good for flavor, but a bit more work getting out of the grater. And there won't be as many surprise bites of ginger's hotness for the eaters.

To prepare the garlic, set a clove on its side, and crush it with the flat side of a butcher knife. This makes the peel separate, so you can easily remove it, and releases the luscious aroma and flavor of the bulb. Shave off the dry root end from each clove and remove any sprout as well. While bright and yummy when making broth or something strained, the sprouts are hard on the average stomach for eating outright. After you've crushed your cloves, line them up and mince away with a sharp knife.

Mix the yogurt, ginger, garlic, and spices together. Pour this marinade over the chicken breasts and turn or shake to coat them. Refrigerate 3-8 hours - the longer the better. We've done it for a whole day before.

Lift chicken out of the marinade, leaving the yogurt clinging on. Grill or broil the chicken until just cooked through, about 5 minutes per side. Cover and let stand at room temperature til you assemble your sandwich or eat it this way because you can't wait.

Original Source: epicurious.com, the homeplace of hounds who cook

Tips from Guthrie: When a recipe calls for lemon, don't do it. Just use lime. There's something about lime. When our girl Me was in Mexico, a chef who was cooking for her said the word in Spanish for Lemon or Lime is the same. But they are from a different tree, she said. Limes are the premium fruit because they have finer flavor, he said. Lemons are lesser, for when you have to get by. She smiled at this but started her own taste test and was fully won over to the side of The Lime. We dogs follow in her venerable footsteps, so our recipes call for lime.

Tips from Eli: Whatever. It's not like hounds would eat citrus fruits.