Tandoori-Style Chicken

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

Minutes

Total Time

12:55

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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.
Storage tip
If you have extra chicken breast halves, store them tightly wrapped to keep them from drying out.

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*:
    Exchanges:
    • 4 Very Lean Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.