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 Oxmoor House

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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. 1. Combine first 9 ingredients in a bowl. Stir in chicken; cover and marinate in refrigerator 30 minutes.
  2. 2. Preheat broiler.
  3. 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.
  4. carbo rating: 6
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