Julie Sahni's Easy Tandoori Chicken

Ingredients

• 2 whole skinless, boneless chicken breasts, split

For the marinade:

• 1 ½ cups plain yogurt
• 4 tablespoons lemon juice
• 8 medium cloves garlic minced
• 1 2-inch piece ginger, peeled and minced
• 2 tablespoons ground cumin
• 2 teaspoons ground coriander
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• Kosher salt to taste
• 2 tablespoons vegetable oil

For the garnish:

• 2 medium tomatoes, thinly sliced
• 1 medium cucumber, thinly sliced
• 1 medium red onion, thinly sliced
• ½ small bunch cilantro, leaves only
• 2 lemons quartered

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    340 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 24 grams protein; 67 milligrams cholesterol; 767 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

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.
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.
3. Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.