Chicken Tikka (Tandoori Style Chicken) - Great Sub for Hot Wings!!!

Chicken Tikka (Tandoori Style Chicken) - Great Sub for Hot Wings!!!
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.1
  • Total Fat: 0.9 g
  • Cholesterol: 57.2 mg
  • Sodium: 1,859.9 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 27.5 g

View full nutritional breakdown of Chicken Tikka (Tandoori Style Chicken) - Great Sub for Hot Wings!!! calories by ingredient


Introduction

This is a delicious substitute when you have a craving for hot wings. My husband LOVED these!!! I served mine with brown rice and steamed veggies.

Note: I got this recipe out of a friend's cookbook, so I cannot take credit for it. Here's the website for the original recipe: http://www.favoritebrandrecipes.com/Recipe
s/450/1924004450.htm *Please note that the caloric information on the website is based upon using 3 whole chickens, not chicken breast/tenderloins. The caloric information included here is based on chicken breasts. This is a delicious substitute when you have a craving for hot wings. My husband LOVED these!!! I served mine with brown rice and steamed veggies.

Note: I got this recipe out of a friend's cookbook, so I cannot take credit for it. Here's the website for the original recipe: http://www.favoritebrandrecipes.com/Recipe
s/450/1924004450.htm *Please note that the caloric information on the website is based upon using 3 whole chickens, not chicken breast/tenderloins. The caloric information included here is based on chicken breasts.
Number of Servings: 6

Ingredients

    1 pkg of boneless, skinless chicken breast (24 oz.)
    1 pint nonfat yogurt
    1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce
    1 tablespoon grated peeled fresh ginger [I omitted]
    3 cloves garlic, minced
    1 tablespoon paprika
    1 tablespoon cumin seeds, crushed or 1-1/2 teaspoons ground cumin
    2 teaspoons salt [I used 1 tsp because Frank's has a lot of sodium]
    1 teaspoon ground coriander

Directions

Rinse chicken with cold water and pat dry. Randomly poke chicken all over with tip of sharp knife. Place chicken in resealable plastic food storage bags or large glass bowl. Combine yogurt, Frank's Red Hot Sauce, ginger, garlic, paprika, cumin, salt and coriander in small bowl; mix well. Pour over chicken pieces, turning pieces to coat evenly. Seal bags or cover bowl and marinate in refrigerator 1 hour or overnight. Place chicken on oiled grill, reserving marinade. Grill over medium coals 45 minutes on charcoal grill, or about 8-10 minutes per side with a gas grill, or simply until chicken is no longer pink and juices run clear, turning and basting often with marinade. (Do not baste during last 10 minutes of cooking.) (Alternately, this could probably be done in the oven as well.) Discard any remaining marinade. Serve warm.


Number of Servings: 6

Recipe submitted by SparkPeople user MUDDYDAISY.