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Tandoori-Style Chicken

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It's amazing what a handful of spices can do. One meal of this flavor-packed chicken dish and you'll never again hear, "Are we having chicken AGAIN?"

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(25 Ratings)

25 Ratings

5 spoons 32%

4 spoons 36%

3 spoons 16%

2 spoons

1 spoons 12%

Member Reviews (6)

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PREP TIME
10 Min
TOTAL TIME
12 Hr 55 Min
SERVINGS
8

8: boneless skinless chicken breast halves (2 pounds)

1/2: teaspoon water

1/4: teaspoon ground mustard

1: cup plain yogurt

1/4: cup lemon juice

1 1/2: teaspoons salt

1 1/2: teaspoons paprika

1/2: teaspoon ground cardamom

1/2: teaspoon each red and yellow food color, if desired

1/4: teaspoon ground ginger

1/4: teaspoon ground cumin

1/4: teaspoon crushed red pepper

1/4: teaspoon pepper

1: garlic clove, crushed

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1 Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
2 Cover and refrigerate at least 12 hours but no longer than 24 hours.
3 Heat oven to 375ºF. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
4 Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.

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Expert Tips

Entertain your friends with this typical northern Indian meal when you serve it with traditional condiments, such as coconut, raisins, peanuts and chopped hard-cooked egg.

If you have extra chicken breast halves, store them tightly wrapped to keep them from drying out.

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Nutrition Information:

1 Serving (1 Serving)

Calories 160

(Calories from Fat 35 ),

Total Fat 4 g

(Saturated Fat 1 g,

Cholesterol 75 mg;
Sodium 530 mg;
Total Carbohydrate 3 g

(Dietary Fiber 0g,

Protein 28 g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 2.00%;
Calcium 6.00%;
Iron 6.00%;

Exchanges:

4 Very Lean Meat;
1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 5/16/2010 2:58:10 PM REPORT ABUSE LeighCat said:

Rating:

I've made this at least a half a dozen times and I always get the best compliments on it! It's so simple; though spices like cardamom are not the cheapest (but worth every penny). I never bother with the food coloring. I made this with risotto as a side dish last night for company and they practically inhaled it. I typically use chicken tenderloins for this dish as well.

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