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Tandoori Style Chicken

Servings = 4 | Serving size =1 chicken breast with sauce

This recipe can be multiplied by 2, 3, 4.

These keep well for about 48 hours in the fridge.

Serve with Brown Rice

AND

Serve with Parmesan Squash or Herbed Zucchini

1 Tbsp	paprika
1 Tbsp	turmeric
1 Tbsp	ground cumin
1 tsp	ground cardamom
1/2 tsp	salt
1 Tbsp	garam masala
1/2 tsp	fresh ground black pepper
4 4 ounce	boneless skinless chicken breasts
2 cups	non-fat yogurt
1 large	onion (minced)

Mix together the paprika, turmeric, cumin, cardamom, salt, garam masala and black pepper in a large bowl. Score the chicken breasts lightly with the tip of a knife in a large diamond pattern. Place the chicken breasts in the bowl with the spices and toss to coat thoroughly.

Add the yogurt and minced onion to the bowl and stir the chicken breast / spice mixture until the spices are well blended into the yogurt. Cover and refrigerate at least 6 hours.

Preheat the oven to 300°F.

Line a large oblong pyrex dish with foil and place the chicken breasts on top of the foil. Cover with the yogurt and onion mixture. Bake for abut 45 - 50 minutes.

Nutrition Facts

Serving size: 1 chicken breast with sauce | Servings 4

Calories 231 | Calories from Fat 23

Amount Per Serving (% Daily Value)

Total Fat 3g (4%) | Saturated Fat 1g (3%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 67 mg (22 %) | Sodium 464 mg (19 %)

Total Carbohydrates 17g (6%) | Sugars 11g

Dietary Fiber 3g (10%) | Protein 34g

Vitamin A 19% | Vitamin C 12 % | Calcium 30% | Iron 21%

Vitamin K 4 mcg  | Potassium  795 mg | Magnesium  76 mg