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Tandoori Chicken Breasts
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
9 h.
Preparation
Calories:
319
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the chicken
- 4 Chicken breasts
- 1 lemon
- salt
- peppers (freshly ground)
- 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
- Nutmeg (1 teaspoon)
- cilantro (1 teaspoon)
- ½ tsp black peppers
- Chili powder (per 1/2 teaspoon)
- ground Turmeric (per 1/2 teaspoon)
- 1 generous pinch red Food coloring
Preparation steps
1.
For the chicken: Slice into each chicken breast 0.5 cm (approximately 1/4 inch deep) deep to butterfly. Place flat and season with salt, pepper and lemon juice. Allow to sit for 30 minutes.
For the marinade: Peel the ginger and garlic. Press the garlic through a garlic press. Blend the ginger and garlic with the yogurt, vegetable oil, paprika, cumin, nutmeg, cilantro, pepper, chili powder and turmeric until completely combined. Add red food coloring as desired.
2.
To serve, arrange the chicken breasts on plates and serve with roasted onion rings if desired.
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