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 Tandoori Chicken

This is a dish I had never had before and I was missing out! This is delicious! A little bit of planning is required because the longer it marinates, the better. I served this with steamed rice and roasted broccoli (yum!!!).

Serves 4 -6

4 – 6 Skinless bone-in chicken breasts

2 tablespoons extra virgin olive oil

1 small onion, quartered

3 Cloves garlic, peeled

1 inch fresh ginger, peeled

1 tbsp sweet paprika

1 ½ tsp salt

1 tsp ground cumin

1 tsp turmeric

¼ tsp cinnamon

½ tsp black pepper

1 Cup plain, fat free yogurt

The juice of half a lemon

Combine the olive oil, onion, garlic and ginger in a food processor or blender and puree until completely smooth.

In a large bowl combine the onion puree, paprika, salt, cumin, turmeric, cinnamon, pepper, yogurt and lemon juice; mix well.

Prick all of the chicken breasts with a fork, piercing the meat and then completely submerge the chicken breasts into the yogurt mixture; cover with saran/plastic wrap and leave the chicken to marinate for a minimum of 4 hours, up to 24 hours, rotating at least once.

Transfer the chicken breasts to a roasting pan (ensuring they are still heavily coated in the yummy, delicious, to-die-for and healthy) marinade.

Bake at 425 for 40 – 45 minutes, until the chicken is cooked through.

Notes:

  1. This will work for any chicken pieces you’d like to use.
  2. This won’t be as red as take-out tandoori chicken because I didn’t want to use red food dye (you can if you’d like but I didn’t want to).

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