Tandoori Chicken

• Ready in 45m

• Serves 8

• 291 calories

• 2.21g carbs

Tandoori Chicken could be just the gluten free and ketogenic recipe you've been looking for. One serving contains 291 calories, 22g of protein, and 21g of fat. This recipe serves 8. For 68 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It is a very affordable recipe for fans of Indian food. A mixture of ground pepper, yogurt, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by My Recipes. It works well as a main course.

15 ingredients

1. 3 lb chicken pieces
2. 1/2 tsps garlic powder
3. 1/4 tsps ground cinnamon
4. 1/4 tsps ground cloves
5. 1 tsp ground coriander
6. 1 tsp ground cumin
7. 1/2 tsps ground ginger
8. 1/2 tsps ground pepper
9. 1 tsp ground turmeric
10. 6 tbsps lime juice
11. 3 tbsps yogurt
12. 2 tsps salt
13. 1 small serrano chile peppers
14. 8 servings serrano chile peppers
15. 2 tbsps vegetable oil

Instructions

1. Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
2. Skin chicken breasts.
3. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible.
4. Cut breast halves into thirds.
5. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.)
6. Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
7. Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
8. Bake chicken at 450 for 35 minutes or until done.
9. Arrange chicken on a serving platter.
10. Garnish, if desired.
11. Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.