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Nutrition Facts
Serving Size 220 g
(Approx. 4 Servings)
Amount Per Serving
Calories 570 Calories From Fat 310
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 4 g 20%
Trans Fat 3.0 g
Cholesterol 45 mg 15%
Sodium 1240 mg 52%
Total Carbohydrate 44 g 15%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 20 g
Vitamin A 10% Iron 15%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tandoori Chicken
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 lemon, juiced
1/2 cup(s) Dannon All Natural Nonfat Plain Yogurt
4 garlic cloves, chopped
2 Tsp ground cumin
2 Tsp Central Market Organics Paprika
1/4 Tsp kosher salt
2 Tsp ground tumeric
1 Tbsp ginger, chopped
1/4 Tsp black pepper
1 Lb chicken fryer
1 cup(s) H-E-B Basamati Rice
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Instructions

1
Combine the lemon juice, yogurt, garlic, cumin, paprika, salt, turmeric and ginger in a blender or food processor bowl. Blend the mixture to a smooth sauce.
2
Combine the chicken quarters and sauce in a zip-close bag, seal and turn several times to coat and refrigerate for 12 hours or overnight.
3
Prepare a hot fire with charcoal on one side of grill or gas grill with burners on one side to 375°F.
4
Grill the chicken for 3 minutes per side on hot side.
5
Move chicken to no heat side for 40 minutes or until the internal temperature is at 170°F and internal juices run clear.
6
About 30 minutes before chicken is done, prepare rice according to package directions and keep warm.
7
Serve chicken over a bed of steamed rice.

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