Chicken tandoori
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Boneless skinless chicken | |
| Breast halves | ||
| 3 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Ginger root -- chopped |
| 3 | 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 |
| Canola oil spray | ||
| Lemon slices -- to garnish | ||
Directions
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