Julie Sahni's Easy Tandoori Chicken
- Total Time
- 25 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2whole skinless, boneless chicken breasts, split
- 1½cups plain yogurt
- 4tablespoons lemon juice
- 8medium cloves garlic minced
- 12-inch piece ginger, peeled and minced
- 2tablespoons ground cumin
- 2teaspoons ground coriander
- ½teaspoon ground cardamom
- ¼teaspoon ground cloves
- 1teaspoon cayenne pepper
- ½teaspoon freshly ground black pepper
- Kosher salt to taste
- 2tablespoons vegetable oil
- 2medium tomatoes, thinly sliced
- 1medium cucumber, thinly sliced
- 1medium red onion, thinly sliced
- ½small bunch cilantro, leaves only
- 2lemons quartered
For the Marinade
For the Garnish
Nutritional analysis per serving (4 servings)
308 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 26 grams protein; 981 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prick holes in the chicken with the tines of a fork. In a large bowl, mix together the marinade ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
- Step 2
Heat the grill. Remove the chicken from the marinade. Scrape off excess and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
- Step 3
Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.
Private Notes
Comments
2/3 marinade is enough for 2 meals of chicken for us Marinating 5 hours is enough