Easy chicken tandoori
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless chicken | |
| Breast halves | ||
| 3 | tablespoons | Tandoori paste |
| 6 | tablespoons | Plain yogurt |
| 1½ | teaspoon | Garlic -- minced |
| 1½ | teaspoon | Ground ginger |
| ½ | teaspoon | Red pepper powder |
| Salt | ||
| Olive oil spray | ||
Directions
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