Servings: Serves 4–6
Ingredients 1 cup plain non-fat yogurt1/4 cup tomato paste3 tablespoons chopped fresh mint leaves2 tablespoons fresh lemon juice1 tablespoon minced garlic1 teaspoon curry powder1 teaspoon chili powder1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon salt1/2 teaspoon freshly ground pepper5-pound chicken , skinned and cut into 8 pieces
In a large bowl, stir together all ingredients except the chicken. Add the chicken pieces to the yogurt mixture and toss to coat. Cover and refrigerate for at least 2, and up to 24, hours.
Arrange the chicken on a grill rack; cook for 13 to 15 minutes on each side.
How Art reduced the fat: By using non-fat yogurt in place of the regular yogurt called for in the original recipe, Art was able to make a slight reduction in the amount of fat and cholesterol.