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PrintTandoori Chicken
The delicious mixture of spices for this tandoori chicken is worth keeping on hand all the time. Tandoor ovens in India go up to 800 degrees, but a similar effect can be achieved using a very hot oven.
![[+]](/images/uploads/recipes/2010/Nov/12/335_view.jpg)
Tandoori Chicken
12
boneless, skinless chicken breast(s)
12
1/2 cup
tandoori spice mixture, recipe follows
125 mL
4 Tbsp
ginger, fresh, minced
60 mL
8 cloves
garlic, chopped
8 cloves
1/2 cup
lemon juice
125 mL
3 cups
plain yogurt, low-fat
750 mL
3 Tbsp
honey
45 mL
cooking oil spray
Spice mixture
2 tsp
peppercorns
10 mL
4 tsp
cumin seeds
20 mL
1 Tbsp
coriander, whole seeds
15 mL
16
cloves, whole
16
1 Tbsp
turmeric
15 mL
4 tsp
paprika
20 mL
1 tsp
cayenne pepper
5 mL
1/2 tsp
nutmeg
2.5 mL
1/2 tsp
salt
2.5 mL
Preparation
Serves 12
Cook time :
25 min
|
Preparation time :
15 min
Tandoori Chicken
1
Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets.
2
Place spice mixture in a large mixing bowl.
3
Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly.
4
Remove all visible fat from chicken.
5
Cover with yogurt mixture and marinate in refrigerator for at least 6 hours.
6
Allow to sit at room temperature for ½ hour before baking.
7
Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C).
8
Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
Spice mixture
1
Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes.
2
Grind while still warm and combine with all other spices.
3
Spice mixture recipe can be doubled or tripled and stored for later use.
