Tandori Chicken

I will have one more Italy entry later this week, but for now will get back to my own recipes. While D was in Italy and I was on my own here in Chicago, I wanted to try some new things. I've been wanting to try an Indian recipe for awhile now, and after some internet browsing I decided to give it a go. I opted for a relatively easy version of tandori chicken---perfect for one person.

And the timing for this recipe is perfect because I will be preparing this tonight for Daniele's return home tomorrow! I will, however, be making a few additions: I plan on adding a green pepper and some spinach to the vegetable mix.

Tandoori Chicken
2 lbs. chicken (cut into 1-inch cubes)
1 cup nonfat kefir
Juice of 1 lemon
2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon salt
1 Tablespoon olive oil
1 onion
1 tomato
2 cups cooked white rice

Mix 1 cup of nonfat kefir with curry powder, garlic powder, ginger, cayenne pepper, salt,  and lemon juice. (I use a hand blender to make the consistency smooth) Add chicken and let mixture sit in fridge for 1-24 hours.

Slice onion, tomato, and any other vegetables of your choice and saute them in olive oil. Add the chicken and yogurt mixture and cook thoroughly , stirring frequently, for about 10 minutes. While the chicken is cooking, prepare the rice, and serve the chicken and the rice together.