Saturday, June 20, 2015

Baked Tandoori Chicken Breasts

Tandoori chicken is a healthy and delicious dish originating from Indian subcontinent. It is widely popular in South Asia, Middle Eastern and Western countries. It consists of roasted chicken prepared with yogurt and spices.
  • 4 skinless chicken breasts
  • Yogurt marinade
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped fresh ginger
  • 1 1⁄2 teaspoons tomato paste
  • 1 1⁄2 teaspoons garam masala
  • 1 1⁄2 teaspoons ground coriander
  • 1 1⁄2 teaspoons ground cumin
  • 1⁄4 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1⁄8 teaspoon cayenne pepper
  • 100 g plain low-fat yogurt
  • To make the yogurt marinade, place all the marinade ingredients in a large bowl and whisk together well. If you prefer, place the ingredients in a blender or food processor and process until well blended. Transfer to a bowl large enough to hold all the chicken breasts.
  • Score 2 slits on each side of the chicken breasts. Place them in the marinade, turning to coat and rubbing the marinade into the slits. Leave the chicken to marinate in the refrigerator overnight.) Turn the marinating chicken once or twice while it's in the refrigerator.
  • When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425.
  • Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, Poke one with a skewer to make sure the juices run clear. Enjoy!

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