Tandoori Chicken Recipe
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 This recipe for Tandoori Chicken, by Tamara Hall, 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.
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Contributor: |
Contributor: Tamara Hall
Added: Tuesday, July 15, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 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)
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Directions: |
Directions: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 375°F. 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 (170°F).
3. To serve, garnish with lemon slices. |
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Personal
Notes: |
Personal
Notes: 1 Serving: Calories 170 ; Sugars 0g; Total Carbohydrate 1g
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