Tandoori Chicken
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Ingredients |
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½ cup |
plain yogurt |
125 mL |
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1 Tbsp |
lemon juice |
15 mL |
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4 cloves |
garlic, minced |
4 |
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1 Tbsp |
chopped fresh ginger (or 1 tsp/5 mL dried) |
15 mL |
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1 ½ tsp |
ground coriander |
7 mL |
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½ tsp |
cumin |
2 mL |
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1 tsp |
paprika |
5 mL |
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¼ tsp |
cayenne pepper |
1 mL |
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¼ tsp |
caraway seed |
1 mL |
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1 lb |
boneless skinless chicken breasts (approx 4 breasts) |
500 g |
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| Directions |
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Whisk together all ingredients except for
chicken. In heavy zipper plastic bag, combine chicken and
marinade. Seal bag, pressing out as much air as possible.
Refrigerate at least 2 hours or overnight, turning
occasionally. Remove chicken from marinade. Grill or broil,
7-8 minutes per side, or until chicken is thoroughly cooked
with no pink remaining. |
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Nutrient Content |
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Per Serving: Energy: 168.7 Kcal ·
Carbohydrate: 4.6 g · Protein: 30.1 g · Fat (Total): 2.8 g
· Calcium: 86.0 mg |
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