Best Low Calorie Tandoori Inspired Chicken Recipes

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LOW CALORIE TANDOORI INSPIRED CHICKEN



Low Calorie Tandoori Inspired Chicken image

Make and share this Low Calorie Tandoori Inspired Chicken recipe from Food.com.

Provided by LikesItHot

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces boneless skinless chicken breasts, trimmed of all fat
4 medium cucumbers
3 cups low-fat plain kefir or 3 cups nonfat yogurt
2 garlic cloves, minced
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon cumin powder
1 teaspoon ground cayenne pepper
1/8 cup lemon juice
salt and pepper

Steps:

  • Add the garlic, lemon juice, ground pepper, paprika, cumin and ginger to the kefir/yogurt, stir until well mixed.
  • Separate 1/2 to 1 cup from the mix. Save the rest to use for topping when finished cooking. Marinate the chicken in the refrigerator for at least 1 hour. Make sure to turn to coat all sides evenly.
  • Grill: Until cooked, juices will run clear.
  • Oven: Preheat to 425 degrees, cook until finished, about 20 minutes.
  • Serve over sliced cucumbers, use remaining kefir/yogurt mix to drizzle over the chicken and cucumbers.

QUICK AND HEALTHY TANDOORI CHICKEN



Quick and Healthy Tandoori Chicken image

This yogurt and curry marinade produces moist, tender chicken that gets charred under broiler.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 1/2 pounds total)
2 cups plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon curry powder
2 teaspoons finely grated fresh ginger
1 clove garlic, finely grated
Kosher salt
2 tablespoons chopped fresh cilantro
Rice and roasted cauliflower, for serving, optional

Steps:

  • Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
  • Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.
  • Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.
  • Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.

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