Tandoori Style Chicken
Servings
4Serving size
1 chicken breast with sauceThis recipe can easily be multiplied but will need to be baked in multiple pans. Leftovers keep well for about 48 hours in the fridge.
Serve with Brown Rice and a vegetable such as Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus.
Serve with Brown Rice
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Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini or Roasted Eggplant Salad
Ingredients
| 1 Tbsp. Paprika |
| 1 Tbsp. Ground turmeric |
| 1 tsp.. Ground cumin |
| 1 tsp., ground Ground cardamom |
| 1/2 tsp. Salt |
| 1 Tbsp. Garam masala |
| 1/2 tsp., ground Black pepper |
| 16 ounces Boneless, skinless chicken breast (4 4-ounce filets) |
| 2 cup Nonfat Greek Yogurt |
| 1 large White onions (minced) |
Instructions
Add the yogurt and minced onion to the bowl and stir the chicken breast / spice mixture until the spices are well blended into the yogurt. Cover and refrigerate at least 6 hours.
Preheat the oven to 300°F.
Line a large oblong pyrex dish with foil and place the chicken breasts on top of the foil. Cover with the yogurt and onion mixture. Bake for abut 45 - 50 minutes.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
AND
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Eggplant Salad
Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This recipe is a super simple dinner. The hardest part is remembering to set the chicken to marinate in advance. The sauce is fantastic with brown rice and the chicken makes great leftovers as sandwiches.