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Tandoori Chicken (low fat version)
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4 Servings
100% would make this recipe for Tandoori Chicken (low fat version) again.
A classical Indian-style baked chicken.
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Tandoori Chicken (low fat version) Ingredients
4 large
Chicken Breast
s - Skinless Boneless
1/2 teaspoon ground
cardamom
2 tablespoons
vegetable oil
or olive oil for basting
1/4 teaspoon ground
cloves
--
Marinade
--
1/2 teaspoon
cayenne
pepper
3/4 cup plain
yogurt
1/2 teaspoon black
pepper
freshly ground
2 tablespoons
lemon
juice
1 tablespoon red
food coloring
(optional)
4 cloves
garlic
peeled
2 tablespoons. yellow
food coloring
(optional)
1 -inch fresh
ginger
- Peeled
Coarse
salt
to taste
1 tablespoon ground
cumin
Instructions for Tandoori Chicken (low fat version)
Cut each chicken breast in half to make 8 equal pieces. Prick the flesh of the chicken and make diagonal slashes, 1-inch apart using a paring knife. Set aside in a sealable plastic bag or shallow covered dish.
Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 400 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 45 minutes, Turning once and basting with marinade juices and oil, or until cooked.
Serve immediately garnished with lemon or lime wedges. Accompany this with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa.
Adapted from a recipe in: "The Essentials Collection: Low Fat" by Parragon Publishing.
Main Ingredient:
Chicken
Cuisine:
Indian
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Ingredient Insight - look inside this recipe
Cardamom
Cayenne
Chicken Breast
Cloves
Cumin
Food Coloring
Garlic
Ginger
Lemon
Marinade
Salt
Vegetable oil
Yogurt
Diabetic
Atkins-Friendly
Low Carb
Bake
Simple - Easy
Main Dish
Brunch
Indian
Chicken
Dinner
for
flavor
and
categorization
This recipe appears on the following menus:
Weekly menu
by
Nillepigen
Cyrano
Very good recipe
YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Apr 01, 2006 by
Cyrano
Sally747
YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Mar 08, 2006 by
Sally747
Sally747
You may want to consider using Achiote paste rather than the food coloring if you're sensitive about artificial color.
YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Mar 08, 2006 by
Sally747
Sally747
This recipe was very quick,will make again.
YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Mar 05, 2006 by
Sally747
promfh
You may want to consider using Achiote paste rather than the food coloring if you're sensitive about artificial color. [I posted this recipe.]
YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Oct 31, 2005 by
promfh
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