Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Coarsely Chopped Onion; 1 teaspoon Peeled, Coarsely Chopped Fresh Ginger; 2 cloves Garlic, Peeled; 1/2 cups Low Fat Plain Yogurt; 1 Tablespoon Freshly Squeezed Lemon Juice; 1 whole Lemon, Zested; 1 teaspoon Paprika; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1/2 teaspoons Salt; 1/2 teaspoons Chili Powder; 1/4 teaspoons Black Pepper; 1 dash Freshly Grated Nutmeg; 2 dashes Hot Sauce (or To Taste) (optional); 4 whole Boneless, Skinless Chicken Breast Halves

Servings: persons

3/4 cups Coarsely Chopped Onion
1 teaspoon Peeled, Coarsely Chopped Fresh Ginger
2 cloves Garlic, Peeled
1/2 cups Low Fat Plain Yogurt
1 Tablespoon Freshly Squeezed Lemon Juice
1 whole Lemon, Zested
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 teaspoons Salt
1/2 teaspoons Chili Powder
1/4 teaspoons Black Pepper
1 dash Freshly Grated Nutmeg
2 dashes Hot Sauce (or To Taste) (optional)
4 whole Boneless, Skinless Chicken Breast Halves

1
Place onion, ginger and garlic in a food processor; process until finely chopped.
2
Add yogurt, lemon juice, lemon zest, paprika, cumin, coriander, salt, chili powder, black pepper, nutmeg and hot sauce (if using); pulse 4 times or until blended.
3
Make 3 diagonal cuts, 1/4 deep, across the top of each chicken breast half.
4
Place chicken in a resealable zip-top plastic bag; pour yogurt mixture over the chicken.
5
Seal bag; marinate chicken in the refrigerator for 8 hours or overnight, turning bag occasionally.
6
Grease grill rack; preheat grill.
7
Remove chicken breasts from the bag; discard marinade.
8
Place chicken on the grill rack.
9
Cook 6-10 minutes on each side (depending on thickness of chicken breast), or until chicken is done and juices run clear.
10
(Inspired by a recipe in the Cooking Light Chicken cookbook.)

221

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 15 ingredients. The key ingredients include: 3/4 cups Coarsely Chopped Onion, 1 teaspoon Peeled, Coarsely Chopped Fresh Ginger, 2 cloves Garlic, Peeled, 1/2 cups Low Fat Plain Yogurt, 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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