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
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Nutritional Information
Amount per serving
- Calories: 231
- Calories from fat: 0.0%
- Fat: 2.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 43g
- Carbohydrate: 6.7g
- Fiber: 0.8g
- Cholesterol: 100mg
- Iron: 2mg
- Sodium: 156mg
- Calcium: 143mg
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
Broiled Tandoori Chicken Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Fat, Low Saturated Fat
- COOKING METHOD: Broil
- PUBLICATION: Oxmoor House
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