Try this Tandoori Chicken recipe, or contribute your own.
Suggest a better descriptionCombine yogurt, lemon juice, garlic, paprika, cardamom, ginger and red pepper. Process until smooth.
Cut slashes in chicken and place in a shallow casserole. Add 1/2 of yogurt mixture. Cover and chill for 15 minutes. Preheat oven to 400. Remove and drain chicken, discard yogurt. Place chicken in dish and brush with the other 1/2 of yogurt. Bake for 20 minutes or until juices run clear when pierced with a knife.
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Serving Size: 1 Serving (1002g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1082 | ||
Calories from Fat: 114 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 550mg | 169 % | |
Sodium 643.9mg | 22 % | |
Potassium 2591.7mg | 68 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 5.8g | ||
Protein 220.8g | 315 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1082
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