Tandoori Chicken Sate

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 20%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 5g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.2mg
  • Sodium: 27mg
  • Calcium: 5mg

Ingredients

  • 1/4 cup coarsely chopped onion
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chopped peeled gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1 garlic clove
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
  • Vegetable cooking spray
  • Lemon wedges (optional)
  • Cilantro sprigs (optional)

Preparation

  1. Place the first 11 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Combine yogurt mixture and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.
  2. Remove chicken from bag, and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.
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