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Tandoori Chicken

Fitastic February 7, 2013

 Prep time:15 mins

Cook Time: 20 mins

Serves 4


1 cup plain yogurt

¼ cup chopped scallion (white part only)

1 tablespoon chopped fresh ginger

1 jalapeno, seeded, deveined & chopped (wear gloves when handling)

1 tablespoon paprika

1 tablespoon curry powder

½ teaspoon ground turmeric

1 clove garlic, crushed

4 boneless skinless chicken breasts

2 tablespoons thinly sliced scallion (green part only)


  1. Puree the yogurt, white scallions, ginger, jalapeno, paprika, curry, turmeric and garlic in a blender or food processor. Transfer to a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 30 mins.
  2. Preheat the oven to 450°F. Arrange chicken in roasting pan and spoon half of the marinade over chicken.  Discard the remaining marinade.
  3. Roast the chicken until the juices run clear when pierced with knife, about 7 mins. Sprinkle with green scallions

Per serving: 248 calories, 5g total fat, 2g saturated fat, 12g carbohydrate, 36g protein, 1g fiber, 98mg cholesterol, 257 mg sodium, 175mg calcium

Oven roasted chicken breasts emerge spicy and moist from a highly seasoned Indian-inspired yogurt marinade. Research continue to show the positive impact that compounds in spices like turmeric, ginger, and chilies have on health!




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