Tandoori Chicken

Photo by Randy Mayor

Ingredients

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

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-...

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Comments

Variations on Tandoori Chicken

- 1/4 cup fresh cilantro
- 1 cup plain yogurt (not low-fat; preferably Greek-style)
- 1/4 cup fresh mint leaves
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- 1/2 cup chopped cilantro leaves
- 2 to 3 lb. boneless chicken thighs and breasts
- A few drops red food coloring or tandoori coloring (optional)
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- 1 1/2 tablespoons ground cumin
- 1/2 cup Hungarian paprika
- 1 tablespoon salt
- 1 pint nonfat plain yogurt
- 4 garlic cloves
- 1/2 cup white vinegar
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- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon paprika
- 1 tablespoon grated peeled fresh ginger
- 2/3 cup plain low-fat yogurt
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- 1 1/2 sweet onion
- 1 green bell peper
- 2 tabsp grinded garlic
- 2 tabsp grinded ginger
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- 1 teaspoon paprika
- 1 1/2 teaspoons fresh ginger
- 1 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons vegetable oil
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Tandoori Chicken
- 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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