• Tandoori Marinade
    • ½ cup yogurt
    • 2 tablespoons fresh lime juice
    • 1 teaspoon finely minced fresh ginger
    • 1 teaspoon chili powder
    • 1 clove garlic, minced
    • ¼ teaspoon paprika
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon ground cumin (see Tip)
  • Chicken
    • 4 boneless, skinless chicken breast halves (about 4 ounces each)
    • Canola oil
    • Chopped scallions and sprigs of fresh cilantro, parsley or mint for garnish


Whisk together the marinade ingredients in a small bowl.

Pour half of the marinade into the bottom of a shallow glass baking dish or flat refrigerator container. Place the chicken breasts atop; cover with the remaining marinade. Refrigerate, covered, for at least 30 minutes or for as long as 24 hours.

When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler.

Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan; broil for 5 minutes. Turn and broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.

To serve, transfer the chicken breasts to serving plates, garnish, and accompany with rice and Sweet and Sour Cucumber Slices.

Chicken, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Marinades
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