Chicken Tandoori – a delicious recipe with chicken breast halves, bamboo skewer, yogurt, lemon juice, gingerroot, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Slice chicken into strips about 1/2 inch wide by 2-3 inches long.
2
Thread on skewers and place in shallow pan.
3
Combine remaining ingredients; pour mixture over chicken and marinate 1 to 4 hours in refrigerator, turning occasionally to coat.
4
Remove from refrigerator and allow to come to room temperature(about 30 minutes).
5
Remove skewered chicken from marinade; place on grill over medium-hot coals or broil in oven.
6
Cook 4 minutes;turn skewers to brown other side.Cook until chicken is no longer pink and juices run clear(about 5 min.
7
).
8
Cucumber Sauce: Combine 1 cup seeded,diced cucumber with 1 cup plain yogurt,stir in 1 tsp.ea.
9
crushed dill weed and grated lemon peel.
226
kcal
Calories
5
g
Fat
11
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (about 6 oz. ea), bamboo skewer, 1 (8 ounce) carton plain yogurt, 1 tablespoon fresh lemon juice, and more.
Yes, Chicken Tandoori falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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