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Chicken Tikka  

Tandoori-style grilled chicken

Cal: 170 Fat: 8g Carbs: 5g Protein: 20g Fiber: 1g

Original recipe serves 7
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 11)

  • 1.5714285714286 tablespoons paprika
  • 1.5714285714286 teaspoons salt
  • 2.3571428571429 teaspoons cumin ; ground
  • 4.7142857142857 cloves garlic ; minced
  • 3.1428571428571 whole chicken ; 3 lbs each, cut up
  • 1.5714285714286 pints yogurt ; nonfat
  • 1.5714285714286 teaspoons coriander
  • 1.5714285714286 tablespoons ginger ; grated, peeled
  • 0.78571428571429 cup cayenne pepper sauce
  • In My Kitchen

  • Directions

    Remove skin and fat from chicken pieces. Rinse with cold water and pat dry. Poke chicken all over with tip of sharp knife or fork. Place in plastic food storage bags or large glass bowl. In a small bowl, combine pepper sauce, yogurt, salt, cumin, garlic, paprika, and coriander and mix well. Pour over chicken pieces, turning to coat. Seal bag or cover bowl and place in refrigerator for 1 hour or overnight. Place chicken on oiled grill. Grill over medium heat 45 minutes or until juices run clear and no longer pink, turning and basting with with marinade. Do not baste during last 10 minutes of cooking. Discard remaining marinade. Makes 6 to 8 servings.

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