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Tandoori-Style Chicken

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  • Prep 10 min
  • Total 12 hr 55 min
  • Servings 8
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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?"
Updated May 5, 2005
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If you have extra chicken breast halves, store them tightly wrapped to keep them from drying out.

Nutrition

160 Calories, 4 g Total Fat, 28 g Protein, 3 g Total Carbohydrate

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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