Tandoori Chicken Recipe

Tandoori-Style Chicken

From: Better Homes and Gardens

Servings: Makes 4 to 6 servings.

Prep: 15 mins

Total: 3 hrs 5 mins

Ingredients

1 2-1/2- to 3- pound broiler-fryer chicken, cut up

1 8-ounce carton plain low-fat yogurt

2 tablespoons lemon juice

1 tablespoon grated fresh ginger or 1 teaspoon ground ginger

1 tablespoon cooking oil

2 cloves garlic, minced

2 teaspoons chili powder

1 to 2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon ground turmeric

Directions

1. Skin chicken. Place chicken pieces in a 2-quart rectangular baking dish.

2. For sauce, in a small bowl stir together yogurt, lemon juice, ginger, cooking oil, garlic, chili powder, cumin, paprika, salt, and turmeric. Spoon sauce atop chicken. Cover and refrigerate for at least 2 hours or up to 24 hours, turning occasionally.

3. Bake, uncovered, in a 375 degree F oven for 25 minutes. Spoon juices over chicken and bake for 25 minutes more or until chicken is tender and cooked through. Transfer chicken to a platter (discard pan juices). Makes 4 to 6 servings.

Nutrition Facts

Calories 352, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 132 mg, Sodium 446 mg, Carbohydrate 7 g, Protein 45 g.

Percent Daily Values are based on a 2,000 calorie diet