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. The meat or chicken is often coated before baking with a spicy yogurt mixture.

Yield:

4 servings (serving size: 1 skewer)

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 0.0 %
Fat 2.6 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 43 g
Carbohydrate 6.7 g
Fiber 0.8 g
Cholesterol 100 mg
Iron 2 mg
Sodium 156 mg
Calcium 143 mg

Ingredients

1 (8-ounce) carton plain low-fat yogurt
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 garlic clove, minced
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Cooking spray

Preparation

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

2. Preheat broiler.

3. Remove chicken from marinade, discarding marinade. Thread chicken evenly onto 4 (8-inch) skewers. Place chicken on a broiler pan coated with cooking spray. Broil 6 minutes; turn skewers, and broil 6 minutes or until done.

carbo rating: 6

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005