TANDOORI CHICKEN (SALLYE)

sallye bates

By
@grandedame

I love when my downstairs neighbor, who recently immigrated from Turkey, makes this dish. The scent is wonderful drifting up to my apartment.

P.S. It tastes as good as it smells.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

4
chicken breast halves, skinless and boneless
1 c
plain low fat yogurt
1 medium
yellow onion, chopped
1 Tbsp
minced fresh ginger (or 1/4 teaspoon ground ginger)
2 clove
garlic, minced
1 Tbsp
lime juice
1-1/2 tsp
ground coriander
1/2 tsp
ground cumin
1/4 tsp
ground cardomom
1/4 tsp
tumeric
1/8 tsp
cayenne pepper
lime slices (optional)

Directions Step-By-Step

1
Combine yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric and cayenne pepper.

Process for 30 seconds until mixture forms a smooth paste
2
Place chicken breasts in 9" x 13" dish.

Spread yogurt mixture over chicken, then cover dish and refrigerate for 3-4 hours, turning occasionally.
3
Preheat broiler and lightly grease the rack.

Place the chicken on the rack and broil 7" from the heat for 8 minutes or until browned; turn over and broil 5 minutes longer until brown
4
Reduce heat to 325 degrees.

Transfer chicken to a greased 13" x 9" baking pan and cover with foil.

Bake in the oven about 10 minutes or until the juices from chicken run clear when pierced with fork or sharp knife
5
Transfer to a warm platter and garnish, if desired, with lime slices.

Serve over wild rice bed with grilled (or broiled) vegetables such as egg plant, zucchini and asparagus.

BONUS: Chicken is only 210 calories per serving

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Middle Eastern
Other Tag: Healthy