Tandoori Chicken with Raita
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 349.4
- Total Fat: 16.0 g
- Cholesterol: 106.5 mg
- Sodium: 620.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.5 g
- Protein: 39.8 g
View full nutritional breakdown of Tandoori Chicken with Raita calories by ingredient
Number of Servings: 4
Ingredients
-
1-1/4 cups plain yogurt
1 kirby cucumber, peeled, seeded and finely chopped
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1 tablespoon grated fresh ginger
1 tablespoon garam masala spice blend (such as McCormick)
1/8 teaspoon cayenne pepper
4 bone-in, skinless chicken breasts (about 3 pounds), cut in half diagonally
Directions
1. For raita, stir together 3/4 cup yogurt, cucumber, lemon juice and 1/4 teaspoon salt in a small bowl; set aside.
2. In another small bowl, stir together remaining 1/2 cup yogurt, remaining 1/2 teaspoon salt, ginger, garam masala and cayenne. Place chicken in a baking dish and spread yogurt mixture over top. Cover with plastic wrap and refrigerate 30 minutes.
3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill with nonstick cooking spray or oil. Grill chicken, covered, about 20 minutes over direct heat, turning every 5 minutes. Then move chicken to indirect heat for 5 minutes or until internal temperature measures 160° on an instant-read thermometer. Serve with raita.
4. Broiler Method: Heat broiler. Coat a broiler pan with nonstick cooking spray. Brush chicken with sauce and broil for about 20 minutes. Proceed from Step 3 above.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. In another small bowl, stir together remaining 1/2 cup yogurt, remaining 1/2 teaspoon salt, ginger, garam masala and cayenne. Place chicken in a baking dish and spread yogurt mixture over top. Cover with plastic wrap and refrigerate 30 minutes.
3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill with nonstick cooking spray or oil. Grill chicken, covered, about 20 minutes over direct heat, turning every 5 minutes. Then move chicken to indirect heat for 5 minutes or until internal temperature measures 160° on an instant-read thermometer. Serve with raita.
4. Broiler Method: Heat broiler. Coat a broiler pan with nonstick cooking spray. Brush chicken with sauce and broil for about 20 minutes. Proceed from Step 3 above.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.