Chicken Tandoori (India) (3 PTS)

Recipe Ingredients

1/4 cup	59ml	Fresh lemon juice
1 1/2 tablespoons	22ml	Finely chopped peeled fresh ginger
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground red pepper
1/4 teaspoon	1.3ml	Saffron threads - crushed
3		Garlic cloves - minced
8 oz	227g	Plain fat-free yogurt
3		Chicken breast halves - skinned about 1 1/2 pounds
6		Chicken thighs - skinned about 1 1/2 pounds
		Nonstick cooking spray

Recipe Instructions

1. Combine first 8 ingredients in a large zip-top plastic bag; knead bag

until ingredients are well-blended. Add chicken; seal bag, and marinate in

refrigerator 24 hours, turning bag occasionally.

2. Preheat oven to 475 oF.

3. Remove chicken from bag (chicken should be coated with marinade), and

discard marinade in bag. Place chicken in a 13 x 9 inch baking dish coated

with cooking spray, and bake at 475 oF for 25 minutes or until chicken is

done. Broil chicken 5 minutes or until browned.

Yield: 6 servings (serving size: 3 ounces).

Selections: 3 P/M.

Per serving: CAL142 ( 21% from fat); PRO 25.1 g, FAT 3.3 g (sat 0.8 g);

CARB 1.2 g; FIB 0 g; CHOL 78 mg; IRON 1 mg; sodium 141 mg; CALCIUM 34 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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