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:
- This will work for any chicken pieces you’d like to use.
- 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).
