Tandoori Chicken Breast recipe

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Ingredients

2 tablespoons tandoori masala powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon amchur powder
½ teaspoon cayenne pepper, or to taste
1 ½ pounds chicken breasts
½ cup whole-milk buttermilk

Nutrition Info

153.4 calories
carbohydrate: 3.2 g
cholesterol: 66.7 mg
fat: 3.8 g
fiber: 0.9 g
protein: 24.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 82 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.

  2. Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.

  3. Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

Low-cal and flavorful. Goes well with brown rice, roasted eggplant, cauliflower, and a green salad.

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