Thursday, July 8, 2010

Tandoori Chicken

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.

  • 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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