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Tandoori Chicken With Cucumber Sauce

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Tandoori Chicken With Cucumber Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
420
Calories from Fat
36
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
468mg
20%
Total Carbohydrates
46g
15%
Dietary Fiber
3g
12%
Sugars
8g
Protein
48g
Calcium
118mg
12%

Number of servings: 4

Calories per serving: 420

Preparation time: 40 min

Total time: 60 min

Ingredients

2 garlic cloves, crushed to a paste

12 tsp paprika

12 tsp cumin

12 tsp coriander

14 tsp cinnamon

12 tsp salt

14 tsp pepper

1 14 cups nonfat plain yogurt, divided

1 12 lb (four 6-oz) chicken breasts, boneless, skinless

12 cup chopped cilantro

34 cup finely chopped red onion

1 cup finely chopped cucumber

Nonstick cooking spray

1 cup brown rice, cooked according to directions without salt or fat

Directions

Preheat oven to 500°F.

1. In a medium-size shallow glass dish, combine the garlic, paprika, cumin, coriander, cinnamon, salt, pepper, and 12 cup nonfat yogurt. Mix well. Set aside.

2. With a sharp knife, cut several 12-inch-deep slashes on the top of each chicken breast. Place each breast cut side down in the yogurt mixture. Cover and place in the refrigerator for 30 minutes.

3. In a medium-size bowl, combine the remaining 34 cup yogurt, cilantro, onion, and cucumber. Mix well. Set aside.

4. Spray a broiler pan with nonstick cooking spray. Place the chicken breasts cut side up on the pan. Discard yogurt mixture. Bake 20 minutes or until chicken is cooked through.

5. Serve chicken with cucumber-yogurt sauce and hot rice.

Makes 4 servings.

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