Tandoori Style Baked Chicken

Lets face it – chicken is quite the staple in most people’s diet.  I am sure that you have a dozen recipes in your repertoire.  I would like to introduce one that is so simple and equally healthful.

It is great in the winter as well as in the summer when you can throw the chicken on the grill and enjoy it with a salad.

The recipe is simple – to make it even more calorie friendly, use fat free yogurt and omit the oil.

Whatever you do, do try it and let me know what you think.

Tandoori Style Baked Chicken

4 skinless, boneless chicken breasts, cut into 2 inch pieces


1 cup plain yogurt

2 Tbs. Sour cream

2 Tbs. minced fresh ginger

2 Tbs. minced fresh garlic

1 Tbs. Cumin powder

2 Tbs. Coriander Powder

½ tsp. Turmeric powder

1 tsp. Cayenne Pepper

1 Tbs. Canola Oil

¼ cup lemon or lime juice

Salt to taste

Cilantro or Mint for garnish


In a mixing bowl, combine all ingredients for the marinade and mix well.  Taste for seasoning before adding the chicken.

Marinate the chicken and refrigerate covered overnight or for at least 4 hours.

Preheat the oven to 400 degrees.  Put the chicken on a baking sheet and bake for about 20 minute or until the chicken is cooked.

If you want the chicken to be browned while cooking, remove some of the marinade and place the pieces about ½ inch apart on the baking tray.

Serve hot, garnished with cilantro.


Until I eat again!






2 thoughts on “Tandoori Style Baked Chicken

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