Easy chicken tandoori

Yield: 4 servings

Measure Ingredient
4 \N Boneless skinless chicken
\N \N Breast halves
3 tablespoons Tandoori paste
6 tablespoons Plain yogurt
1½ teaspoon Garlic -- minced
1½ teaspoon Ground ginger
½ teaspoon Red pepper powder
\N \N Salt
\N \N Olive oil spray

Make slashes in the chicken about ½" deep and 1" apart. Place the chicken in a shallow dish. In a bowl combine the tandoori paste, yogurt, garlic, ginger, red pepper powder and salt. The mixture should be a thick paste. If it is not, add more yogurt. Mix well.

Pour over the chicken and marinate, covered, in the fridge for 2 to 4 hours. Remove the chicken from the fridge. Preheat oven to 400.

Bake the chicken for 8 minutes. Turn the chicken over and bake for 8 to 10 minutes or until the chicken is no longer pink. Mist with olive oil spray if desired. Serve hot or at room temp. Note-Can also be barbecued on grill for 8 to 10 minutes on each side, misting occasionally with olive oil spray. 137 calories and 1 grams fat.

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

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