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Ingredients
Chicken Tandoori Style
- Ingredients
- 6 Chicken breasts (about 200 grams each)
- 1 lemon
- freshly ground peppers
- salt
- 1 sprig fresh cilantro
- For marinade
- 1 pc ginger
- 2 garlic cloves
- 350 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- Chili powder
- 2 tsps ground paprika
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp black peppers
- ½ tsp ground Turmeric
- 1 tsp ground Nutmeg
Score chicken breasts about 0.3 cm (approximately 1/4 inch) deep. Sprinkle with salt, pepper, and lemon juice and let sit about 30 minutes. Peel ginger and garlic. Finely grate ginger into a bowl. Add garlic crushed with a garlic press. Combine yogurt with all the dried spices, garlic and ginger for the marinade. Combine chicken breasts with the marinade and let sit at least 8 hours or marinate overnight in the refrigerator. Preheat oven to 180°C (approximately 350°F). Place chicken breasts in a nonstick, ovenproof skillet or baking dish. Bake approximately 35 to 40 minutes, basting occasionally with marinade.
Rinse the fresh coriander and chop. Sprinkle on the chicken 5 minutes before they are done cooking in the oven.
Cut the chicken breasts and serve with pineapples, potatoes, peas and bean sprouts as desired.
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |