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Hall Cook Book
Tandoori Chicken
Category: Meat / Submtd By: Pam Hall
Yield: 6 Servings
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4 Pounds Chicken Pieces
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1/2 Teaspoon Cardamom
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1 Teaspoon Mustard
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1/4 Teaspoon Ground Ginger
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1 Cup Plain Yogurt
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1/4 Teaspoon Cumin
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1/4 Cup Lemon Juice
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1/4 Teaspoon Crushed Red Pepper
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1 Clove Garlic, Chopped
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1/4 Teaspoon Pepper
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Mix all ingredients except
the chicken.
Place the chicken pieces in a large tupperware and cover with the yogurt
sauce.
Seal the tupperware and allow the chicken to marinate in the refrigerator for
12 to 24 hours.
Microwave the chicken pieces for 20 minutes.
Finish cooking the chicken on an outdoor grill.
Per Serving: 476 Cal (61% from Fat, 35% from Protein, 4% from Carb); 41 g
Protein; 32 g Tot Fat; 9 g Sat Fat; 13 g Mono Fat; 4 g Carb; 0 g Fiber; 101
mg Calcium; 3 mg Iron; 175 mg Sodium; 191 mg Cholesterol
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