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Cooking in our house is a sort of a group effort.  I typically do all of the shopping and cooking but when it comes to meal planning I ask Chris what he wants me to make that week depending on our schedules and budget.  If we are going to try something new Chris typically does the research, something that I don’t have much patience for.  Chris is more adventuresome when it comes to trying new things (if it was up to me we would eat mac and cheese or risotto every night).

This Indian dish was on the cover of a Cooking Light magazine that I brought home from Whole Foods, I think it was the special edition called healthy makeovers.  Do you ever buy their special editions?  They cost about $12 but I think it is totally worth it because they are filled with great recipes, lots of pictures, and none of the fluff from the regular magazines. Anyway, as soon as Chris saw the cover he added it to his wish list for dinner that week.  He loves fresh ingredients (who doesn’t?) and is always looking to cut calories (something I find hilarious because he is a whopping 140 pounds).

I used to eat at an Indian restaurant for lunch when I was a law student, they had a great special for around $5,  it was far enough from the capitol building and the law school making it quiet to study and enjoy some peace.

Google always has an Indian station in their cafeteria and I like to try their dishes so I can experiment with the flavors.  I love that many of their dishes are vegetarian and use so many fresh veggies and spices.

This dish called for freshly grated ginger and onion in the marinate for the chicken, two things are rarely grate but I am so glad I did!  The original recipe calls for the chicken to be broiled but I put our on the grill, here is the recipe…

Ingredients 
1 1/2 cups plain 2% reduced-fat Greek yogurt 
2 tablespoons grated onion 
1 tablespoon grated peeled fresh ginger 
1 tablespoon canola oil 
1 teaspoon ground cumin 
1/2 teaspoon ground red pepper 
1/4 teaspoon ground turmeric 
3 garlic cloves, minced 
4 (6-ounce) skinless, boneless chicken breast halves 
1/2 teaspoon salt 
Cooking spray

Directions 
Combine first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Original Recipe: Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.

Grill Recipe: Turn grill on high and grill for 5-7 minutes on each side.

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