Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Tandoori Chicken
- For the marinade:
- 2 tsps freshly grated ginger
- 2 garlic cloves
- 350 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- 2 tsps ground paprika
- 1 tsp ground Cumin
- 1 tsp ground Nutmeg
- 1 tsp ground cilantro
- ½ tsp black peppers
- ½ tsp Chili powder
- ½ tsp ground Turmeric
- 1 generous pinch red Food coloring
Cut chicken into 6-8 pieces. Season with salt, pepper and lemon juice. Marinate about 30 minutes. Peel the ginger and garlic. Press the garlic cloves. Mix yogurt with all the spices for the marinade and a few drops of red food coloring. Coat chicken pieces with yogurt mixture and refrigerate, covered for at least 8 hours, or overnight. Cook the chicken 35-40 minutes in a 180°C (approximately350°F) oven on a pan covered with aluminum foil. Baste periodically with the marinade.
Rinse tomatoes and cut into small cubes.
Rinse cucumber, cut in half lengthwise, remove seeds and cut into small cubes.
Peel the onion and cut into strips.
Mix the tomato, cucumber, onion and cilantro and season with salt and pepper.
Serve Tandoori chicken on a plate with tomato salsa and a dollop of fresh yogurt.
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 15.58 g | (16 %) | ||
| Fat | 9.17 g | (8 %) | ||
| Carbohydrates | 28.92 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.38 g | (15 %) |