tandoori chicken (sallye)
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 - chicken breast halves, skinless and boneless
- 1 cup plain low fat yogurt
- 1 medium yellow onion, chopped
- 1 tablespoon minced fresh ginger (or 1/4 teaspoon ground ginger)
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1-1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardomom
- 1/4 teaspoon tumeric
- 1/8 teaspoon cayenne pepper
- - lime slices (optional)
How To Make tandoori chicken (sallye)
-
Step 1Place yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric and cayenne pepper in food processor. Process for 30 seconds until mixture forms a smooth paste
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Step 2Place chicken breasts in 9" x 13" dish. Spread yogurt mixture over chicken, then cover dish and refrigerate for 3-4 hours, turning occasionally.
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Step 3Preheat 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
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Step 4Reduce 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
-
Step 5Transfer 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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