Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 1 cup plain yogurt (greek yogurt is my personal favorite); 1 tablespoon lemon juice; 1 tablespoon fresh ginger, grated; 3 garlic cloves, minced; 2 teaspoons ground coriander; 1 ½ teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon salt; ¼ teaspoon ground chili pepper

Servings: persons

1 lb boneless skinless chicken breast
1 cup plain yogurt (greek yogurt is my personal favorite)
1 tablespoon lemon juice
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
2 teaspoons ground coriander
1 ½ teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground chili pepper

1
Mix all the ingredients except the chicken in a medium bowl, set aside.
2
Make three or four 1/4 inch cuts on both sides of every piece of chicken.
3
In three inch baking dish put a thin layer of the marinade, place a few pieces of chicken on to the marinade and cover with more marinade.
4
Repeat until all pieces are covered in marinade.
5
Cover dish with cling wrap and place in refrigerator over night (no less than 4 hrs).
6
preheat oven to 375.
7
Cook chicken for 45 - 60 minutes in a covered dish.
8
Serve with rice (Basmati or Jasmine are personal favorites).

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 1 cup plain yogurt (greek yogurt is my personal favorite), 1 tablespoon lemon juice, 1 tablespoon fresh ginger, grated, and more.

Yes, Tandoori Chicken 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.

Tandoori Chicken

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