Tandoori Chicken Naan Sandwiches

1. Combine yogurt, lemon juice, garlic, ginger, cumin, coriander, cayenne, cardamom, black pepper, and salt. Add chicken, mix, cover and place in refrigerator overnight to 24 hours.

2. Remove chicken from marinade and thread onto skewers, alternating with piece of red onion.

3. Spray with pan spray and grill over high heat until cooked through.

4. Serve with all the ingredients below for delicious sandwiches with a side of basmati rice.

Serve with:

• Cilantro leaves
• Green onions
• Sliced cucumber
• Diced tomato
• Lime quarters
• Hot sauce
• Cilantro coconut chutney (recipe below)
• Yogurt Raita (recipe below)
• Basmati Rice (recipe below)
• Grilled vegetable skewers seasoned lightly with salt and curry powder
• 5 Naan, warmed

Nutritional Analysis: Cals: 232, T.Fat: 5gm, S.Fat: 1gm, Chol: 107mg, Sodium: 560mg, Carb: 37 gm, Fiber: 2gm, Pro: 48gm

Cilantro Coconut Chutney
Yields 2 Cups Ingredients:

• 4 cups loosely packed fresh cilantro leaves
• ¾ cup unsweetened shredded dried coconut (if using sweetened coconut, eliminate the honey from the recipe)
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 jalapeño, seeds removed
• 2 tablespoons honey
• ¼ cup fresh lime juice
• ¾ cup water

1. Place all of the ingredients in a blender or food processor and blend until well pureed.

2. Serve cool or at room temperature. Will keep fresh for 1 day in the refrigerator.

Nutritional Analysis: Cals: 44, T.Fat: 4gm, S.Fat: 3gm, Chol: 0mg, Sodium: 119mg, Carb: 2 gm, Fiber: 1gm, Pro: Tr gm

Yogurt Raita
Yields 1 1/2 Cups, Serves 5

Ingredients:

• 1 cup no-fat plain yogurt
• 2 teaspoons lemon juice
• 1/2 cup finely diced cucumber
• Pinch ground cumin

1. Combine ingredients Nutritional Analysis: Cals: 27, T.Fat: TR gm, S.Fat: TR gm, Chol: 1mg, Sodium: 35mg, Carb: 4 gm, Fiber: TR gm, Pro: 3gm

Basmati Rice
Serves 5 Ingredients:

• 1 Tablespoon olive oil
• 1/2 cup finely diced onion
• 1 clove minced garlic
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground ginger
• 1 1/2 cups basmati rice
• 3 cups water
• 1/4 teaspoon salt

1. In a saucepan, sauté onion in olive oil until softened but not browned. Add garlic and cook for 2 more minutes. Add cinnamon, cumin, and ginger and cook just until the spices are fragrant.

2. Add rice, water and salt. Bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes. After 15 minutes, remove from heat and taste. If it needs to cook a bit more, simply replace the lid and let stand for several minutes.

Nutritional Analysis: Cals: 219, T.Fat: 4gm, S.Fat: TR gm, Chol: 0mg, Sodium: 148mg, Carb: 40 gm, Fiber: 1gm, Pro: 5gm