Tandoori Chicken

Tandoori Chicken
Photo by Randy Mayor

Ingredients

  • 3 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon grated peeled fresh ginger
  • 2 chicken leg quarters (about 2 pounds), skinned
  • 3 garlic cloves, minced
  • 2 teaspoons ground coriander seeds
  • + 59 more ingredients
    • ¼ teaspoon black pepper
    • Fresh parsley (optional)
    • 2 teaspoons ground coriander seeds
    • 3 tablespoons lemon juice
    • 3 garlic cloves, minced
    • 1 tablespoon ground cumin
    • ½ teaspoon ground cardamom
    • 1 tablespoon grated peeled fresh ginger
    • 3 tablespoons lemon juice
    • 2 chicken leg quarters (about 2 pounds), skinned
    • Cooking spray
    • 3 garlic cloves, minced
    • Fresh parsley (optional)
    • 2 teaspoons ground coriander seeds
    • 4 lemon wedges
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • Cooking spray
    • 2 chicken leg quarters (about 2 pounds), skinned
    • 2 teaspoons ground coriander seeds
    • 2 chicken breast halves (about 2 pounds, skinned
    • 3 garlic cloves, minced
    • ¼ teaspoon black pepper
    • ½ teaspoon ground cardamom
    • 2 chicken breast halves (about 2 pounds, skinned
    • 3 tablespoons lemon juice
    • 2/3 cup plain low-fat yogurt
    • Cooking spray
    • ¼ teaspoon ground red pepper
    • Fresh parsley (optional)
    • 1 tablespoon ground cumin
    • 4 lemon wedges
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 1 tablespoon paprika
    • Cooking spray
    • 1 tablespoon grated peeled fresh ginger
    • 2 chicken leg quarters (about 2 pounds), skinned
    • 2/3 cup plain low-fat yogurt
    • 2 chicken breast halves (about 2 pounds, skinned
    • ½ teaspoon ground cardamom
    • ¼ teaspoon black pepper
    • 1/8 teaspoon ground cloves
    • 2 chicken breast halves (about 2 pounds, skinned
    • 1/8 teaspoon ground cloves
    • 2/3 cup plain low-fat yogurt
    • ¼ teaspoon ground red pepper
    • ¼ teaspoon ground red pepper
    • 4 lemon wedges
    • 1 tablespoon ground cumin
    • ½ teaspoon salt
    • 1 tablespoon paprika
    • 1 tablespoon grated peeled fresh ginger
    • 2/3 cup plain low-fat yogurt
    • ½ teaspoon ground cardamom
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground cloves
    • ¼ teaspoon ground red pepper
    • 4 lemon wedges

Combine the first 13 ingredients in a large zip-top plastic bag; seal bag, and shake to coat. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove the chicken from bag, discarding the marinade. Preheat oven to 500°. Place chicken on a broiler pan coated with cooking spray; sprin...

View full recipe at My Recipes

Comments

Variations on Tandoori Chicken

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    • 6 (5-ounce) boneless chicken breasts
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