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Tandoori Chicken

Slightly tangy, not overly hot version of this Indian classic. If you like hotter food you can add more cayenne. You can also use other chicken pars, thighs just happened to be what we had handy.

8 Chicken Thighs
1 c Plain Yogurt
1/2 t Cardamom
1/2 t Cumin
1/2 t Turmeric
1/8 t Cayenne
1 t Bay Leaf,Crushed
1/2 t Garlic Powder
3/4 t Ginger
1/4 c Minced Onion
1/4 c Lime Juice
1/4 t Black Pepper
1 t Cinnamon
1 t Coriander

Combine yogurt with all other spices mixing well. Prick chicken with a fork. In a plastic food bag or glass pan large enough to hold chicken cover chicken with yogurt marinade making sure all surfaces of chicken are coated. Cover and refrigerate minimum of 3 hours but overnight is best. Turn at least once while marinating. Grill over medium coals until done or place chicken in a greased roasting pan with marinade and cook at 375 degrees for 45 minutes to 1 hour or until chicken is tender.

Yield: 8 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 82
Calories from Fat 20

% Daily Values *

Total Fat 2 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 1 gr
Cholesterol 36 mg
Sodium 58 mg
Potassium 232 mg
Carbohydrates 6 gr
  Dietary Fiber 0.6gr
Protein 10 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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