Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless chicken breasts; 1/4 cup nonfat plain yogurt; 1 tbsp. lime juice; 1-1/2 tsp. minced fresh ginger; 1 clove crushed garlic; 1/4 tsp. salt; to taste; 1/8 tsp. freshly ground pepper; 1/2 tsp. ground coriander; 1/8 tsp. cayenne pepper; 1/8 tsp. ground cinnamon; 1/8 tsp. ground cloves; 1/8 tsp. ground cardamom

Servings: persons

2 skinless chicken breasts
1/4 cup nonfat plain yogurt
1 tbsp. lime juice
1-1/2 tsp. minced fresh ginger
1 clove crushed garlic
1/4 tsp. salt
to taste
1/8 tsp. freshly ground pepper
1/2 tsp. ground coriander
1/8 tsp. cayenne pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground cardamom

1
With a sharp knife, make 3 shallow cuts in each chicken breast and place into a ziplock bag.
2
Combine yogurt, lime juice, ginger, garlic, salt, pepper, coriander, cayenne pepper, cinnamon, cloves and cardamom in a bowl.
3
Pour yogurt mixture into bag with chicken, turn to coat.
4
Marinate in the refrigerator for at least 2 hours (overnight for more flavor).
5
Bake in a preheated 350F oven for 35-40 minutes until juices run clear.
6
This recipe also works great for the grill.

114

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 13 ingredients. The key ingredients include: 2 skinless chicken breasts, 1/4 cup nonfat plain yogurt, 1 tbsp. lime juice, 1-1/2 tsp. minced fresh ginger, 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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