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Tandoori Chicken Recipe

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This recipe for Tandoori Chicken, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Tuesday, July 15, 2008


1/4 teaspoon water
1/8 teaspoon ground mustard
1/2 cup plain fat-free yogurt
2 tablespoons lemon juice
3/4 teaspoon paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (about 1 1/4 lb)
Lemon slices, if desired

(make with couscous)

1. In small bowl, mix water and mustard; stir in remaining ingredients except chicken and lemon slices. Place chicken in shallow glass or plastic bowl. Pour marinade over chicken; turn to coat with marinade. Cover; refrigerate at least 12 hours but no longer than 24 hours to marinate.
2. Heat oven to 375F. Remove chicken from marinade; discard marinade. Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 45 minutes or until juice of chicken is clear when center of thickest part is cut (170F).
3. To serve, garnish with lemon slices.

Personal Notes:
Personal Notes:
1 Serving: Calories 170 ; Sugars 0g; Total Carbohydrate 1g




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