Chicken tandoori

Yield: 8 servings

Measure Ingredient
8 \N Boneless skinless chicken
\N \N Breast halves
3 tablespoons Lemon juice
½ teaspoon Salt
1 tablespoon Ginger root -- chopped
3 \N Cloves garlic -- chopped
1½ teaspoon Ground cumin
1 teaspoon Red pepper powder
2 tablespoons Paprika
1 teaspoon Ground coriander
2 tablespoons Paprika
¾ cup Plain yogurt
\N \N Canola oil spray
\N \N Lemon slices -- to garnish

With a sharp knife, make short slashes in the chicken about ½" deep and 1" apart. Rub the chicken with lemon juice and salt. Place chicken in a shallow dish. In a mini food processor or blender combine the ginger and garlic, adding 1 tbsp of water to make a smooth paste. Add the cumin, red pepper powder, paprika, coriander and cardamom. Add the yogurt and blend to a smooth paste. Do not overprocess. Place the chicken in a shallow dish. Rub the marinade for 4 hours or overnight in the fridge. Remove the chicken from the refrigerator. Preheat the oven to 500. Lightly spray the chicken with oil and place on a wire rack in a large, shallow roasting pan.

Cook the chicken for 15 to 20 minutes. Garnish with lemon slices.

153 calories and 2 grams fat.

Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:32) (159) Fido: Cooking

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