Tandoori Chicken

I am always looking for new recipes to try and one of the places I often look is Cooking Light, a great magazine and website of tasty yet healthy recipes. One type of food I have never made is Indian, yet the few times I have had it I have always enjoyed it, so when I saw the recipe for Tandoori Chicken I just knew I had to give it a try. This is an extremely easy recipe to make that will impress anyone that you serve it to and I suggest serving it with my Cucumber & Tomato Raita.



Tandoori Chicken: Serves 4

4 Chicken Breasts (Boneless/Skinless) approx 2lbs
18oz Fage 0% Greek Yogurt
2TB Onion - Grated
1TB Fresh Ginger - Grated
1TB Canola Oil
1tsp Ground Cumin
1/2tsp Ground Red Pepper
1/4tsp Ground Tumeric
3 Garlic Cloves - Minced
1/2tsp Salt

Mix all ingredients except the chicken together and place in a gallon size ziplock bag. Add in the chicken, seal the bag and work the marinade all over the chicken. Place in the refrigerator and marinade 2-3 hours, turning occasionally.

Remove the chicken from the bag and discard remaining marinade. Place the chicken on a greased wire cookie rack on top of a cookie sheet and bake at 400° for 30-35 minutes, flipping once half way through until cooked completely.

Remove from the oven and let it sit for 5 minutes before serving (tent with foil to keep warm)

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WW: 7 Points Plus / serving (note I am only counting half of the points for the marinade as you end up discarding approximately half)