← Back to Search Results
baking Indian
Tandoori Chicken Breasts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • ½ cup plain yogurt
  • 4 cloves garlic, minced
  • ¼ cup minced onion
  • 1 tablespoon minced fresh ginger
  • 1/3 cup fresh lime juice
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 6 large chicken breast halves on the bone
  • Garnish: lime wedges, onion rings, red pepper strips tomato wedges and/or fresh chilies

Directions

1. In a large bowl or casserole combine all but the chicken and garnishes. Remove the skin and excess fat from the chicken breasts but leave the bones. Add the chicken to the marinade and coat each piece well. Cover and refrigerate for 12 to 24 hours.

2. Preheat oven to 375°F. Remove chicken pieces from marinade and place on a parchment-lined baking sheet. Bake chicken for about 45 minutes or until done, basting often with remaining marinade. Chicken may also be cooked in a rotisserie oven or grilled over very low heat until cooked through. Serve chicken on a platter surrounded by garnishes.


© 2005 Phillis M. Carey
 

Nutritional Information

Nutrients per serving (% daily value)

527kcal (26%)
74mg (7%)
6mg (10%)
88mcg RAE (3%)
740mg
83mg
62g
2g
1g
5g
188mg (63%)
388mg (16%)
8g (41%)
28g (43%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
west-coast-cooking West Coast Cooking
by Greg Atkinson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?