:salam2: Sisters,
This is so yummy esp with rice! :ma:
INGREDIENTS
45 ml vegetable oil
30 ml plain low-fat yogurt
30 ml ketchup
30 ml prepared mustard
4 g garlic powder
5 g paprika
3 g ground allspice
1 g black pepper
0.6 g ground cinnamon
0.5 g curry powder (optional)
1365 g skinless, boneless chicken breast halves - cut into bite-size pieces
120 ml mayonnaise
235 ml plain low-fat yogurt
3 cloves garlic, minced
2 g salt
DIRECTIONS
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
This is so yummy esp with rice! :ma:
INGREDIENTS
45 ml vegetable oil
30 ml plain low-fat yogurt
30 ml ketchup
30 ml prepared mustard
4 g garlic powder
5 g paprika
3 g ground allspice
1 g black pepper
0.6 g ground cinnamon
0.5 g curry powder (optional)
1365 g skinless, boneless chicken breast halves - cut into bite-size pieces
120 ml mayonnaise
235 ml plain low-fat yogurt
3 cloves garlic, minced
2 g salt
DIRECTIONS
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
