Tandoori Chicken

Tandoors are clay ovens used to roast chicken, meat, or vegetables. The "tandoori" food is typically marinated before cooking for added flavor and moisture.



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Servings: 8 to 10
Yield: 8 to 10 appetizer servings
Prep Time: 20 mins
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Ingredients
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    skinless, boneless chicken breast halves, cut into 1- to 1-1/2-inch pieces
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    1  8  ounce carton 
    plain yogurt
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    4   teaspoons 
    lemon juice
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    1 1/2  teaspoons 
    grated fresh ginger
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    2   teaspoons 
    paprika
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    1   teaspoon 
    ground cumin
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    1/2  teaspoon 
    ground coriander
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground turmeric
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    1/8 - 1/4  teaspoon 
    cayenne pepper
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    1   
    clove garlic, minced
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    Chutney
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    Cilantro leaves (optional)

Directions
1.
Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
2.
Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
3.
Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.
Nutrition information
Per Serving: cal. (kcal) 292, Fat, total (g) 13, chol. (mg) 105, sat. fat (g) 4, carb. (g) 6, pro. (g) 37, sodium (mg) 266, Potassium (mg) 420, Percent Daily Values are based on a 2,000 calorie diet
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