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Tandoori Style Chicken

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  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

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.

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Nutrition Rank

Nutrition Facts

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 mg109.6%

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

Tandoori Style Chicken Recipe