Tandoori Curry Chicken
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Makes: 4 servings
Tandoori chicken made faster. No measuring out lots of spices and waiting for the chicken to marinate for this recipe! Instead, curry powder (a prepared mix of spices) is used and the flavor is so rich no marinating is necessary.
teaspoon ground black pepper
cup fat-free Greek yogurt, or other full-fat yogurt (see Tips and Tricks below)
pounds thinly sliced chicken breast cutlets
In small skillet over medium heat cook curry, stirring constantly, about 1 minute or until fragrant and toasted.
Stir yogurt into toasted curry until combined.
Put cutlets on jelly roll pan. Sprinkle salt and pepper over chicken cutlets.
Careful not to cut through the cutlet, with a small knife make parallel slashes diagonally across cutlets about
Â½-inch apart from one another.
Spread yogurt mixture over cutlets.
Broil 4 to 5 inches from heat source about 7 minutes or until just cooked through.
The chicken can be marinated in the yogurt mixture up to 12 hours before cooking.
Tips & Tricks
Greek yogurt does not break down under the broiler. If you are not using Greek yogurt, full-fat yogurts have a better chance of not breaking. However, even if the coating does break, it still has a great flavor. It simply doesn't look as nice.
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