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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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Tandoori Style Chicken Recipe