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Tandoori Style Chicken Recipe
|Ground ginger||1 1⁄4 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Garam masala||1 3⁄4 Teaspoon|
|Plain yogurt||1 Cup (16 tbs) (Nonfat Or Low Fat, Dannon)|
|Ground red pepper||1⁄4 Teaspoon|
|Sliced onions||2 Cup (32 tbs)|
|Minced garlic||2 Teaspoon|
|White distilled vinegar||3 Tablespoon|
|Olive oil||3 Teaspoon, divided|
|Boneless skinless chicken breast halves||6 , trimmed of all visible fat|
Serving size: Complete recipe
Calories 1026 Calories from Fat 278
% Daily Value*
Total Fat 31 g48.3%
Saturated Fat 8.8 g43.9%
Trans Fat 0.1 g
Cholesterol 328.7 mg
Sodium 3144.4 mg131%
Total Carbohydrates 47 g15.5%
Dietary Fiber 5.5 g22%
Sugars 21.1 g
Protein 133 g265.5%
Vitamin A 17.9% Vitamin C 49.1%
Calcium 52.4% Iron 30.7%
*Based on a 2000 Calorie diet
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.