- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 468.3
- Total Fat: 31.9 g
- Cholesterol: 41.2 mg
- Sodium: 3,143.4 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 0.4 g
- Protein: 18.8 g
Tandoori Chicken and Mango Chutney SauceSubmitted by: SCHELRY
IntroductionKevin and I made this on 10/30/09 and both loved it. We devoured it! We devoured this. Serve it over rice.
The original recipe came from www.eclecticrecipes.com Kevin and I made this on 10/30/09 and both loved it. We devoured it! We devoured this. Serve it over rice.
The original recipe came from www.eclecticrecipes.com
4 chicken breasts, about 2 lbs
4 teaspoons tandoori powder or paste
4 teaspoons coarse sea salt
½ teaspoon freshly ground black pepper
6 tablespoons vegetable oil
*** Dip ***
1 cup tofutti sour cream, GFCF version
1-2 tablespoon hot mango chutney
2 tablespoons lemon juice
2 tablespoons chopped chives
Preheat oven at 400° F
In a small bowl mix the tandoori powder or paste, salt and pepper with the vegetable oil. Brush the chicken with the tandoori mixture. Pour a little water in the base of roasting pan and roast the chicken in the oven for 30 minutes at 400° F (200° C). (If cooking a whole, 3lb. chicken, roast for 1 hour).
Brush the chicken with more tandoori paste every 5-10 minutes. When chicken is tender, set aside for 15 minutes before cutting into pieces and serving.
Mix the GFCF sour cream (such as Tofutti brand), mango chutney, lemon juice, and chives in a small bowl and leave for 30 minutes to blend the flavors before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHELRY.