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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%)
 

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