DINNER/REGULAR/GFCF
Tandoori Chicken
Ready in 27 minutes
Serves 4
618 calories
Cooking Instructions
Place in the fridge to thaw overnight. Place on a aluminum foil covered cookie sheet at 400 degrees for 25 minutes (may need to be longer depending on the thickness of your chicken breasts).
DINNER/REGULAR/GFCF
Tandoori Chicken
Ready in 27 minutes
Serves 4
618 calories
4 Boneless Skinless Chicken Breasts
1/2 Cup Plain Greek Yogurt
3 tsp Chili Powder
2 TBSP plus 2 tsp Lemon Juice
1/2 TBSP Ground Ginger
1/2 TBSP Garlic Powder
1 tsp Paprika
1 1/2 tsp Garam Marsala Powder
1 tsp tsp Coriander
1/2 tsp Cumin
3 TBSP Olive Oil
Salt & Pepper
Onion slices
Sweet Pepper slices
Cauliflower pieces
3 Drops Red Food Coloring (optional)
1 gallon freezer bag
Lay out your chicken breasts and make sure they are dry and not overly wet. Cut slits in each chicken breast and set aside.
In a small bowl, combine 1 tsp chili powder, 2 tsp lemon juice, your paprika, and a dash of salt. Mix well and rub mixture into the slits on your chicken. Use the excess to rub the rest of the chicken down. The slits are a priority. Place chicken breasts in a freezer baggie.
Combine all remaining ingredients in a bowl. Mix well. This is when you will add your red food coloring if desired. Traditional tandoori chicken is usually red but our spices tend to not make the recipe red. So, if you want this bright pretty color, the food coloring is for you. Add it to the bag. Mix the bag around to ensure each chicken breast is thoroughly coated and then adjust the chicken breasts so that they all lay flat and not on top of each other. Lay flat in the freezer.
