Tandoori Style Chicken Recipe
Ingredients
| 1 cup DANNON® Plain Nonfat or Lowfat Yogurt | ||
| White distilled vinegar | 3 Tablespoon | |
| Garlic | 2 Teaspoon, minced | |
| Garam masala | 1 3/4 Teaspoon | |
| Ground ginger | 1 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 6 boneless skinless chicken breast halves trimmed of all visible fat | ||
| Salt | 1 1/4 Teaspoon | |
| Olive oil | 3 Teaspoon, divided | |
| Onions | 2 Cup (16 tbs), sliced | |
Directions
In a large glass bowl combine yogurt, vinegar, garlic, garam masala, ginger and red pepper.
Cut 4 1/2 inch-deep diagonal slashes in top of each chicken breast.
Sprinkle salt in slashes.
Add chicken to yogurt mixture.
Cover; chill at least 8 hours or overnight.
Preheat oven to 375°F.
Brush 13 x 9 inch baking dish with 1 teaspoon oil.
Remove chicken from marinade and arrange in a single layer, cut side up, in baking dish.
Spoon some of the marinade over chicken; discard remainder.
Sprinkle onions over chicken and drizzle with remaining 2 teaspoons oil.
Bake 25 to 30 minutes or until chicken is no longer pink.
Place chicken under broiler 3 to 5 minutes to brown onions.
Cut 4 1/2 inch-deep diagonal slashes in top of each chicken breast.
Sprinkle salt in slashes.
Add chicken to yogurt mixture.
Cover; chill at least 8 hours or overnight.
Preheat oven to 375°F.
Brush 13 x 9 inch baking dish with 1 teaspoon oil.
Remove chicken from marinade and arrange in a single layer, cut side up, in baking dish.
Spoon some of the marinade over chicken; discard remainder.
Sprinkle onions over chicken and drizzle with remaining 2 teaspoons oil.
Bake 25 to 30 minutes or until chicken is no longer pink.
Place chicken under broiler 3 to 5 minutes to brown onions.
Chef
