TANDOORI CHICKEN OR TURKEY
This curried chicken you will often find in Indian restaurants. I have made this recipe tons of times...sometimes even for company!
8 chicken or turkey breasts without skin
2 cups sour cream (500 mL)
2 garlic cloves, crushed
1 tbsp medium curry powder (15 mL)
2 tsp ground ginger (10 mL)
11/2 tsp ground cumin (7 mL)
11/2 tsp ground coriander seed (7 mL)
1 tsp salt (5 mL)
1/2 tsp ground turmeric (2 mL)
With sharp knife, make shallow slits in top and underside of chicken. In medium bowl, combine sour cream, garlic, curry powder, ginger, cumin, coriander seed, salt and turmeric. Stir to combine well. In 9 x 13-inch (23 x 33 cm) glass baking dish, marinate chicken in curried mixture overnight. Wrap each chicken breast in foil. Bake in 350°F (180°C) oven 45 minutes, or until tender and no longer pink.
Remove chicken from foil; drain. Broil 6-inches (15 cm) from heat about 2 minutes (set timer to prevent burning) or until golden.
Yield: 8 servings
1 serving
224.3 calories
32.2 g protein
8.6 g fat
3.1 g carbs
Yield: 8 servings
1 serving
224.3 calories
32.2 g protein
8.6 g fat
3.1 g carbs
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