Tandoori Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Chicken Breast, no skin, 16 ounces Plain non fat yogurt, 4 oz Lemon Juice, 2 tbs Minced Garlic, 3 tsp Ginger Root, 1 tsp ground cumin, 1 tbsp Coriander Seed, Ground 1 Tbsp cayenne pepper, .5 tsp Cardamom, ground, .25 tsp Cloves, ground, .25 tsp Salt, 2 tsp Vegetable Oil, 1 tbsp cilantro sprigs, cucumber slices, lemon slices for garnish
With a sharp knife, cut slashes in the chicken to allow the marinade to penetrate. In a large gallon ziploc bag, place the yogurt, lemon juice, garlic, ginger, cumin, coriander, cayenne pepper, cardamom, cloves, salt and pepper. Mix well. Add chicken breasts to the bag and refrigerate overnight. Remove the chicken from the refrigerator at least 30 minutes before cooking. Remove the chicken from the marinade and brush with the oil. Either grill on an outdoor grill until internal temp reaches 165 or in the oven at 450 degrees for 25 minutes. Serve with sprigs of cilantro and slices of cucumber or lemon.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user SUEINWISCO.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user SUEINWISCO.
Nutritional Info Amount Per Serving
- Calories: 242.6
- Total Fat: 7.3 g
- Cholesterol: 87.6 mg
- Sodium: 1,695.4 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.5 g
- Protein: 37.0 g
Member Reviews