Tandoori Chicken

Tandoori Chicken
Photo by Randy Mayor

Ingredients

  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ cup plain low-fat yogurt
  • Cooking spray
  • 2 garlic cloves, peeled
  • Dash of ground nutmeg
  • ¼ teaspoon black pepper
  • + 7 more ingredients
    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1 tablespoon fresh lemon juice
    • ¾ cup coarsely chopped onion
    • 4 (4-ounce) skinless, boneless chicken breast halves
    • 1 teaspoon ground coriander seeds
    • 1 teaspoon coarsely chopped peeled fresh ginger

Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended. Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-...

View full recipe at My Recipes

Comments

Variations on Tandoori Chicken

  • Tandoori Chicken
    • 1/4 cup fresh mint leaves
    • 2 tablespoons vindaloo paste (preferably Patak's brand)
    • 1 teaspoon salt
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    • 3/4 cup plain low-fat yogurt
    • 1/2 mild onion, thinly sliced
    • 1-1/2 tsp. salt
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    • Cooking spray
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    • 2 tablespoons vegetable oil
    • 1 8-ounce container plain low-fat yogurt
    • 3 garlic cloves
    • 1/4 cup fresh lemon juice
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    • Salt and pepper to taste
    • 6 (5-ounce) boneless chicken breasts
    • 1 T cayenne pepper
    • 1 t coriander
    • 1 t garam masala
    • 1 t cumin
    • 1 t cumin
    • 1 t turmeric
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