Indian-Style Grilled Chicken Breasts - cooking recipe

Ingredients

1/2 cup plain low-fat yogurt
1 tablespoon tomato paste
2 green onions, coarsely chopped
2 garlic cloves, quartered
1 piece peeled gingerroot, coarsely chopped or 1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 chicken breasts (bone-in)
2 tablespoons chopped fresh coriander or 2 tablespoons chopped fresh parsley

Preparation

In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth.
Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear (or place chicken on rack set on baking sheet; roast at 350\u00b0F, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear).
Serve garnished with chopped coriander or chopped parsley.