I posted this recipe on another BB, in a slightly different form. If you get the chicken marinating ahead of time dinner takes 15 minutes to make. It is shockingly healthy and very very good. I adapted it from a recipe on Epicurious.
And come to think of it, it is playa-able, in its on-the-grill form.
Fake Tandoori Chicken Breasts
Skinless, boneless chicken breasts, one or two per person
One smallish red onion
2 or 3 large garlic cloves, depending on how garlicky you like your food
half a teaspoon of salt
1 or 2 serrano chiles (depending on your tolerance for heat -- can be omitted altogether. My husband likes habanero chiles, but he's made of asbestos.)
1/2 cup plain lowfat yogurt
Juice of half a lemon
Paprika for color
"The Spice Hunter" brand Tandoori Blend spice mix, about 1 1/2 tbsp AND a few twists of black pepper
1 1/2 teaspoons ground coriander seeds
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
for the raita
1/2 cup plain low-fat yogurt
Juice of the other half of the aforementioned lemon
Half a cucumber, chopped fine (Invest in the English kind of cucumber if you can. If all you can find are those giant waxed monsters, peel and seed first)
Cilantro to taste (optional)
Slice the onion in half from the root end. Slice one half in lengthwise strips, separating layers. Place in a bowl with ice water, and leave it in the fridge. Chop the other half very fine and reserve.
Mince the garlic fine and mash it up really good with the salt. A mortar and pestle is good for this, but if you don't have one you can use a bowl and the back of a spoon. You are aiming for a pastelike substance.
Mince the chile(s) very very fine. Include the seeds and membranes for more heat (I do NOT recommend this if you're using habaneros) and add to the garlic paste. Stir in other marinade ingredients. Taste, and adjust if necessary.
Make 3 or 4 diagonal cuts in each chicken breast. Thickly coat chicken with marinade, making sure it gets into the cuts. Cover and refrigerate for at least half an hour -- the longer the better.
Line broiler pan with foil. Arrange chicken on rack of broiler pan, being careful not to crowd. (If you don't have a broiler pan you can use a baking sheet, but you'll have to turn the chicken more often.) Broil about 3 inches from heat until done, turning once. The beautiful thing about this recipe is that the yogurt makes the chicken so velvety that it's nearly impossible to overcook it.
Or, you can slap the chicken on your backyard grill.
While the chicken is cooking, make the raita. Mix yogurt, lemon juice, cilantro, the reserved chopped onion, and cucumber. If it's too thick, add more lemon juice.
When the chicken is done, drain the onion slices that have been soaking in the fridge and sprinkle them on top of the chicken. Serve with raita.
I served this with jasmine rice to which I added a handful of frozen peas. A salad of baby greens, crumbled gorgonzola, fennel and orange slices in a balsamic vinaigrette is very nice too.