RECIPES

Tandoori Chicken

The delicious mixture of spices for this tandoori chicken is worth keeping on hand all the time. Tandoor ovens in India go up to 800 degrees, but a similar effect can be achieved using a very hot oven.

Prep Time

PT15M

Cook Time

PT25M

Serves

12

Ingredients

Tandoori Chicken:
  • 12 boneless, skinless chicken breast(s)
  • 1/2 cup (125 mL) tandoori spice mixture, recipe follows
  • 4 tbsp (60 mL) ginger, fresh, minced
  • 8 cloves garlic, chopped
  • 1/2 cup (125 mL) lemon juice
  • 3 cups (750 mL) plain yogurt, low-fat
  • 3 tbsp (45 mL) honey
  • cooking oil spray
Spice mixture:
  • 2 tsp (10 mL) peppercorns
  • 4 tsp (20 mL) cumin seeds
  • 1 tbsp (15 mL) coriander, whole seeds
  • 16 cloves, whole
  • 1 tbsp (15 mL) turmeric
  • 4 tsp (20 mL) paprika
  • 1 tsp (5 mL) cayenne pepper
  • 1/2 tsp (2.5 mL) nutmeg
  • 1/2 tsp (2.5 mL) salt

Instructions

  1. Tandoori Chicken
    1. 1 Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets.
    2. 2 Place spice mixture in a large mixing bowl.
    3. 3 Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly.
    4. 4 Remove all visible fat from chicken.
    5. 5 Cover with yogurt mixture and marinate in refrigerator for at least 6 hours.
    6. 6 Allow to sit at room temperature for ½ hour before baking.
    7. 7 Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C).
    8. 8 Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
  2. Spice mixture
    1. 1 Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes.
    2. 2 Grind while still warm and combine with all other spices.
    3. 3 Spice mixture recipe can be doubled or tripled and stored for later use.
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