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Tandoori-Style Chicken

Tandoori-Style Chicken
  • Prep 10 min
  • Total 12 hr 55 min
  • Servings 8
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?"
Updated May 5, 2005

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

Steps

  • 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 375°F. 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.

  • 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 Facts

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