Chicken Tandoori

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filed under Main Dishes

Main Dishes
  
Serving size: 1 piece
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 170 (8% DV)
Fat: 2g (3% DV)
Carbohydrates: 4g (1% DV)
Protein: 33g (66% DV)
Description: Healthy and packed with Middle Eastern Flavor. Great in the oven or on the grill. Super served over couscous or rice with preserved lemons on the side and Indian Kachumber Salad.
Tags: low fat, main dish, middle eastern
Ingredients:  Makes 4 servings (4 pieces)
4 
 
1  cup
 
1/2  teaspoon
 
1/2  teaspoon
 
1/2  teaspoon
 
1/8  teaspoon
 
1/4  teaspoon
 
1/2  teaspoon
 
2  teaspoons
 
1 
 
1  tablespoon
 
1  tablespoon
 

Tip: For nutritional information on all the ingredients in Chicken Tandoori just click on each ingredient name. Then adjust the serving size for any Chicken Tandoori ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Combine yoghurt with seasonings and spices **except cilantro** in zip-lock freezer bag.
2
Divide yoghurt in half, saving back 1/2 c.
3
Pop in the chicken, squeeze out air, seal. Turn chicken to coat with the yoghurt marinade. Refrigerate overnight, turning once before going to bed.

Pre-heat oven to 450F/225C.

4
Spray rack of roasting pan with non-stick spray.
5
Remove chicken from marinade, discard bagged marinade.
6
Put chicken to pan. Halfway through cooking (15 min. or so), brush set aside marinade on chicken. Turn, marinade on opposite side. Return to oven.
7
Bake in total, 25 - 30 mins.
8
Serve and garnish with the coarsely chopped cilantro.
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