Tandoori-Style Chicken

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?"

  • Prep Time 10 min
  • Total Time 12 hr 55 min
  • Servings 8

Ingredients

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
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
75 mg
75 %;
Sodium
530 mg
530 %;
Total Carbohydrate
3 g
3 %
(Dietary Fiber
0g
0%
),
Protein
28 g
28 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
6%;
Iron
6%;
Exchanges:
4 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.