Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Although it's not cooked in a tandoor oven, this vibrant entrée has all the flavors of the traditional Indian dish, thanks to a long marinade.

Lisa Zwirm
Recipe by Cooking Light September 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.

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  • Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

  • Prepare grill or broiler.

  • Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.

Nutrition Facts

146 calories; calories from fat 12%; fat 1.9g; saturated fat 0.6g; mono fat 0.4g; poly fat 0.4g; protein 27.4g; carbohydrates 3.4g; fiber 0.7g; cholesterol 67mg; iron 1.1mg; sodium 234mg; calcium 50mg.
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