Tandoori Style Chicken Breasts Recipe
Ingredients
| Chicken breasts | 6 , skinned | |
| Plain yoghurt | 1⁄4 Pint (150 Milliliter / 2/3 Cup) | |
| Garlic | 2 Clove (10 gm), crushed | |
| Lemon juice | 1 Tablespoon (15 Milliliter) | |
| Chili powder | 1⁄4 Teaspoon (1.5 Milliliter) | |
| Ground cumin | 1 Teaspoon (5 Milliliter) | |
| Ground allspice | 1⁄2 Teaspoon (2.5 Milliliter) | |
| Paprika | 2 Tablespoon (30 Milliliter) | |
| Ground coriander | 1 Teaspoon (5 Milliliter) | |
| Ground ginger | 1⁄2 Teaspoon (2.5 Milliliter) | |
| Garam masala | 2 Teaspoon (10 Milliliter) | |
| Lettuce | 4 Tablespoon, shredded (For Garnish) | |
| Lemon wedges | 4 (For Garnish) | |
| Onion rings | 4 (For Garnish) | |
| Wild rice salad | 1 Cup (16 tbs) (For Serving) | |
| Finely diced cucumber | 1⁄4 Cup (4 tbs), mixed with plain yoghurt, flavored with chopped mint, (For Serving) |
Nutrition Facts
Serving size: Complete recipe
Calories 2404 Calories from Fat 816
% Daily Value*
Total Fat 91 g140%
Saturated Fat 15.5 g77.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 379.4 mg15.8%
Total Carbohydrates 77 g25.7%
Dietary Fiber 27.7 g110.8%
Sugars 25.7 g
Protein 336 g672.6%
Vitamin A 433% Vitamin C 126.5%
Calcium 33.1% Iron 60.7%
*Based on a 2000 Calorie diet
Directions
Mix all the remaining ingredients together and spoon over the chicken.
Leave to marinate for at least 4 hours, preferably overnight.
Drain from the marinade.
Barbecue for 5-6 minutes on each side, turning occasionally until cooked through and slightly blackened in places.
Brush with the marinade during cooking.
Chef
