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Tandoori Chicken Breasts

Updated February 23, 2016
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Cookbook

Fast and Fabulous Chicken Breasts

Published by Spoon and Whisk Productions

This image courtesy of Joseph DeLeo

Serves6

Cooking Methodbaking

CostModerate

Easy

Total Timea day or more

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, low calorie, low carb, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturegarlicky, meaty, savory, spiced, tangy

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

Instructions

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.

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.

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