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  • Tandoori Chicken (Low- Fat)

    1 vote
    Tandoori Chicken (Low- Fat)
    Prep time:
    Cook time:
    Servings: 4
    by Chef Smith
    226 recipes
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    Ingredients

    • 4 skinless, boneless chicken breast (4 oz each)
    • Juice of 1 lemon
    • Kosher salt
    • 1/2 cup plus 2 tablespoons plain low fat yogurt
    • 1 tablespoon olive oil
    • 1/2 small red onion, roughly chopped
    • 3 cloves garlic, smashed
    • 1 2-inch piece ginger, peeled and roughly chopped
    • 4 teaspoons tomato paste
    • 2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 3/4 teaspoons hot paprika
    • 2 tablespoons chopped fresh cilantro
    • Cooked rice, for serving (optional)

    Directions

    1. Preheat the broiler. Make shallow cuts in the chicken breasts with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
    2. Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
    3. Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
    4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

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