Tandoori Chicken: serves 14 (1 thigh =2 points +)
Plan to make this ahead as it is best marinated overnight. However, if you forget to marinate it until just an hour or so before making it,like I usually do, it will still turn out fine. This recipe comes from "Weight Watcher's Take-Out" cookbook.
To make marinade, combine all ingredients but chicken in a large ziplock bag. Add chicken and turn to coat. Refrigerate chicken overnight.
Preheat oven to 500 degrees. Spray a roasting pan with rack with cooking spray. Remove chicken from bag and place on rack. Discard extra marinade. Bake chicken for 30-40 minutes or until cooked through.
Plan to make this ahead as it is best marinated overnight. However, if you forget to marinate it until just an hour or so before making it,like I usually do, it will still turn out fine. This recipe comes from "Weight Watcher's Take-Out" cookbook.
- 3/4 c. plain FF Greek yogurt
- 2 T. fresh lemon juice
- 1 T. paprika
- 2 tsp. minced fresh ginger
- 1 clove garlic, minced
- 1 tsp. ground coriander
- 1/8 tsp. ground cardamom
- 14 boneless, skinless chicken thighs
To make marinade, combine all ingredients but chicken in a large ziplock bag. Add chicken and turn to coat. Refrigerate chicken overnight.
Preheat oven to 500 degrees. Spray a roasting pan with rack with cooking spray. Remove chicken from bag and place on rack. Discard extra marinade. Bake chicken for 30-40 minutes or until cooked through.
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