Tandoori Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup nonfat plain yogurt 1/2 small onion, minced 1 clove garlic, minced 1 tablespoons lemon juice 1/2 teaspoon chopped fresh cilantro 1/4 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon ground ginger 1/4 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper 1/8 teaspoon ground cinnamon Pinch of ground cloves 2 bone-in chicken thighs (about 3/4 pounds), skinned and trimmed of fat
Stir together yogurt, onion and garlic in a baking dish or cassarole dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat oven to 500°F. Place chicken still in marinade dish into the center of the oven, uncovered. Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot over brown rice, couscous, or flatbread (wheat of course!)
Makes 4 servings of 1/2 thigh or breast
Number of Servings: 4
Recipe submitted by SparkPeople user CAKEBUNNY.
Preheat oven to 500°F. Place chicken still in marinade dish into the center of the oven, uncovered. Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot over brown rice, couscous, or flatbread (wheat of course!)
Makes 4 servings of 1/2 thigh or breast
Number of Servings: 4
Recipe submitted by SparkPeople user CAKEBUNNY.
Nutritional Info Amount Per Serving
- Calories: 58.5
- Total Fat: 1.4 g
- Cholesterol: 28.6 mg
- Sodium: 194.1 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.6 g
- Protein: 8.1 g
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