Tandoori Chicken (CNiane Prevention)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 188.5
- Total Fat: 6.1 g
- Cholesterol: 109.1 mg
- Sodium: 275.3 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.6 g
- Protein: 28.0 g
View full nutritional breakdown of Tandoori Chicken (CNiane Prevention) calories by ingredient
Introduction
I didn' t have lowfat plain greek style yogurt, so used regular plain yogurt, I entered the original recipe information below. I also used one entire chicken and left the bones in and cut it into pieces, but removed the skin. I did not find an option for this when I made this recipe. I didn' t have lowfat plain greek style yogurt, so used regular plain yogurt, I entered the original recipe information below. I also used one entire chicken and left the bones in and cut it into pieces, but removed the skin. I did not find an option for this when I made this recipe.Number of Servings: 8
Ingredients
-
1 sm onion, quartered
5 cloves garlic
1/2" piece ginger, peeled
1/2 C low fat plain greek style yogurt
3/4 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp freshly ground black pepper
1/4 tsp ground red pepper
8 skinless, bone in chicken thighs (about 3 lb)
1/2 tsp salt
Directions
1.Combine onion, garlic, ginger, yogurt, coriander, cumin, allspice, cinnamon, turmeric, black pepper, and red pepper in food processor and blend until smooth.
2.Prick chicken all over with sharp knife and place in shallow dish. Add marinade, turning to coat chicken completely. Cover and chill overnight or up to 24 hours.
3.Coat grill rack with cooking spray and preheat grill to high.
4.Remove chicken from marinade (discard marinade). Season chicken with salt and grill 12 minutes, turning once. Reduce heat to medium and grill 12 to 15 minutes longer, flipping once, until thighs are no longer pink inside and thermometer inserted into thickest part reads 170°F.
Number of Servings: 8
Recipe submitted by SparkPeople user CNIANE.
2.Prick chicken all over with sharp knife and place in shallow dish. Add marinade, turning to coat chicken completely. Cover and chill overnight or up to 24 hours.
3.Coat grill rack with cooking spray and preheat grill to high.
4.Remove chicken from marinade (discard marinade). Season chicken with salt and grill 12 minutes, turning once. Reduce heat to medium and grill 12 to 15 minutes longer, flipping once, until thighs are no longer pink inside and thermometer inserted into thickest part reads 170°F.
Number of Servings: 8
Recipe submitted by SparkPeople user CNIANE.