Tandoori Chicken Breast recipe
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- 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 caloriescarbohydrate: 3.2 gcholesterol: 66.7 mgfat: 3.8 gfiber: 0.9 gprotein: 24.5 gsaturatedFat: 1.3 gservingSize: -sodium: 82 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Tandoori Chicken Breast
Directions
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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.
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.
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.