Recipe for Tandoori Chicken
Prep time: 15 minutes (plus 8 hours marinating time)
Cook time: 30 minutes
4 boneless skinless chicken breasts, preferably 6-8 oz. each
½ cup plain yogurt
¼ cup minced onion
3 cloves minced garlic
1 ½ Tablespoons lemon juice
1 ½ Tablespoons minced fresh ginger
½ teaspoon turmeric
½ teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground black pepper
½ teaspoon freshly ground green cardamom seed*
1 teaspoon salt
warmed naan bread
thinly sliced red onions
thinly sliced cucumber
*To make ground cardamom, purchase green cardamom pods, break them open and then grind the seeds inside with a coffee/spice grinder.
1. In a bowl, combine yogurt, onion, garlic, lemon juice, ginger, turmeric, cayenne, nutmeg, cumin, coriander, black pepper, cardamom, and salt.
2. Make small cuts on the chicken breasts that will help the marinade penetrate the chicken.
3. Combine the chicken and yogurt mixture and place in refrigerator for about 8 hours.
4. To cook the chicken, remove from marinade and place on a baking sheet. Cook in a 450° F oven until the chicken is cooked to an internal temperature of 165 degrees. Serve with naan, red onions, cucumbers, and tomatoes.
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