- Calories per serving 192
- Fat per serving 6g
- Saturated fat per serving 2g
- Cholesterol per serving 91mg
- Fiber per serving 2g
- Protein per serving 28g
- Carbohydrates per serving 6g
- Sodium per serving 804mg
- Iron per serving 1mg
- Calcium per serving 104mg
Easy Tandoori Chicken
Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro
Try to find chicken breasts of similar size and weight to get the most even results when cooking.
How to Make It
Step 1
Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally.
Step 2
Preheat oven to 400ºF with top rack 6 inches from broiler. Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130ºF, 15 to 17 minutes. Turn broiler on.
Step 3
Broil chicken until thermometer registers 165ºF, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges.
