Tandoori Chicken and Mango Chutney Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken breasts, about 2 lbs4 teaspoons tandoori powder or paste4 teaspoons coarse sea salt½ teaspoon freshly ground black pepper6 tablespoons vegetable oil*** Dip ***1 cup tofutti sour cream, GFCF version1-2 tablespoon hot mango chutney2 tablespoons lemon juice2 tablespoons chopped chives
Makes 4 servings.
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.
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.
Nutritional Info 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
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