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.
Prep Time:
20 mins
Total Time:
6 hrs 30 mins
Servings:
Makes 8 to 10 appetizer servings.
Ingredients
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1-1/2 lb. skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces
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1 8-oz. carton plain yogurt
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4 tsp. lemon juice
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1-1/2 tsp. grated fresh ginger
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2 tsp. paprika
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1 tsp. ground cumin
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1/2 tsp. ground coriander
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1/4 tsp. salt
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1/4 tsp. ground turmeric
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1/8 to 1/4 tsp. 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
Calories 292, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 105 mg, Sodium 266 mg, Carbohydrate 6 g, Protein 37 g.
Percent Daily Values are based on a 2,000 calorie diet
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