Tandoori Chicken

Tandoors are clay ovens used to roast chicken, meat, or vegetables. The "tandoori" food is typically marinated before cooking for added flavor and moisture.

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  • Makes: 8 servings
  • Makes: 8 to 10 appetizer servings
  • Prep: 20 mins
  • Marinate: 6 hrs to 24 hrs
  • Broil: 10 mins

Tandoori Chicken

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Directions

  1. Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
  2. Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
  3. Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.
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Nutrition Facts (Tandoori Chicken)

  • Per serving:
  • 292 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 105 mg chol. ,
  • 266 mg sodium ,
  • 6 g carb. ,
  • 37 g pro.
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