Light Tandoori Chicken

"This is a lighter version of the popular Indian/Pakistan chicken dish."
 
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Ready In:
3hrs 15mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Rinse, skin, and pat dry the chicken.
  • Make 2 slits in the flesh of each piece and set aside.
  • Mix together the yogurt, garam marsala, ginger, garlic, chilli powder, turmeric, coriander, lemon juice, salt, a few drops of red food coloring, and oil; beat so that all ingredients are well mixed.
  • Cover the chicken with the mixture and allow to marinate for 3 hours.
  • Preheat the oven to 475 F and transfer the chicken to an ovenproof dish.
  • Bake the chicken for 25 minutes until the chicken is cooked right through and browned on the top.
  • Remove from the oven, place on a serving dish, and garnish with salad leaves, lime wedges, and a quartered tomato.

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Reviews

  1. Love this recipe! I use boneless skinless thighs or breasts as an even healthier option.
     
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RECIPE SUBMITTED BY

I am a 20 year-old psych student from San Francisco. I have suffered from anorexia nervosa for over 4 years, so almost all my recipes are low fat, or things I've found and posted in order to get the nutrition info! Also included are several recipes given to me by my nutritionist, which are healthy and balanced and designed to be irresistable. I am a vegetarian, so the recipes I have posted involving meat are things I regularly prepare for my meat-eating family members. Currently I am a sophomore at UC Santa Cruz, studying psychology. I hope to one day become a high school counselor, helping teens with issues I have experienced.
 
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