1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Place chicken breast pieces in a bowl.
Add yogurt, garlic & ginger paste, olive oil, ground cumin, ground red pepper, paprika, ground turmeric, salt, garam masala, red color and lemon juice to the chicken pieces and mix well by thoroughly coating all the chicken pieces. Marinate in a refrigerator for 2 hours, or overnight for better results.
Heat the counter top grill to medium high. Place chicken pieces on the grill cover the grill and cook chicken pieces for 3-4 minutes, until cooked (internal temperature of chicken should be at least 165-180°F).
Discard the remaining marinade
Garnish tandoori chicken with sliced onions, cucumbers, jalapenos and a squeeze of lemon juice.
Preheat broiler to high (500 degrees F). Coat pan with cooking spray and place chicken pieces on the pan. Place in the oven & broil in lower grill of the oven for 5-7 minutes, turn and cook for another 5-7 minutes. Check for doneness (internal temperature 160 degrees F).
4 servings
175g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content