Broiled Tandoori Chicken

Traditional tandoori dishes get their name from being cooked in a tandoori oven. Used throughout India, a tandoori oven is made of clay and brick and withstands extremely high temperatures.


4 servings (serving size: 1 skewer)

Recipe from

Oxmoor House

Nutritional Information

Calories 149
Fat 2.1 g
Satfat 0.7 g
Protein 28 g
Carbohydrate 3.3 g
Cholesterol 68 mg
Iron 1.2 mg
Sodium 95 mg
Caloriesfromfat 13 %
Fiber 0.4 g
Calcium 71 mg


1/4 cup chopped fresh cilantro
1 tablespoon paprika
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lemon juice
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 (8-ounce) carton plain low-fat yogurt
1 garlic clove, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Cooking spray


Combine first 9 ingredients in a bowl. Stir in chicken; cover and marinate in refrigerator 30 minutes.

Preheat broiler.

Remove chicken from marinade, discarding marinade. Thread chicken evenly onto 4 (8-inch) skewers.

Place chicken on rack of broiler pan coated with cooking spray. Broil 6 minutes; turn skewers, and broil 6 minutes or until done.