Tandoori Seasoned Chicken Breast
In India, the tandoor oven is brick with clay walls, made for cooking over direct heat from a fire. Meats cooked rapidly in intense heat are known as tandoori.
4 boneless, skinless chicken breasts
1 small onion, chopped
2 tablespoons plain yogurt
1 tablespoon Tandoori Blend spice
2 cloves garlic
2 teaspoons lemon juice
1 teaspoon oil
1 teaspoon salt
Heat oven to 500 degrees F.
Cut three diagonal slits across each chicken breast with a sharp knife.
Pat chicken dry with a paper towel.
Combine marinade ingredients in the blender.
Puree 1 to 2 minutes to make a smooth sauce.
Pour marinade over chicken in a bowl or sealable plastic bag.
Turn chicken to coat all sides well.
Let sit 5 to 10 minutes before cooking.
Arrange chicken breasts on a foil-lined baking pan leaving space in between.
Bake 15 minutes
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