Yum Peaceful Cooking: Tandori Spiced Chicken

Wednesday, February 9, 2011

Tandori Spiced Chicken

Take a look at that chicken! Full of flavor and it's healthy and light and way good for you.

About a week or so ago for some reason that was totally not my norm, I bought a healthy cookbook. The driving factor in the background of my mind was the awareness of a need. To reduce. On so many levels. We'll leave it at that. But...the book I bought was Weight Watchers New Complete Cookbook. I've never joined Weight Watchers in my life. Not sure if I ever will. To be honest...I've never been on a diet in my entire life. Once upon a time, there was no need to even think about it. But I'm not sure, even though it's needed at this point in my life, that I "believe" in diets. What I am is a firm believer in eating habits. And I think mine need to be adjusted.

So....with that said....here I sit with this new cookbook. This is the second recipe I've made from it and have been please with them both. The first one I made was very tasty but did not product a pretty picture. Maybe someday I'll share it with you and make you suffer through the photo. It was called Chicken Mushroom Hash Casserole.

This chicken was packed with flavor, only using a few ingredients and was tender and juicy. Weight Watchers has it listed as a 8 in the Points Plus Value area with 298 calories, grams of fat and 369 mg of sodium, just to name a few nutritional facts. In case you're interested.

Tandori Spiced Chicken 
4 servings

Printable Version

1/2 cup plain fat-free yogurt (I have found that Greek yogurt has the best flavor)
1 tablespoon minced peeled fresh ginger
2 cloves of garlic, minced
1 tablespoon paprika
2 teaspoons turmeric
1 teaspoon curry powder
1/4 teaspoon cinnamon
4 boneless, skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked basmati rice (hot)

I just love the rich colors from the spices used! Don't they just scream exotic flavors?

Combine the yogurt, ginger, garlic, paprika, turmeric, curry and cinnamon. Place in a large zip lock baggy along with the chicken.

This marinade is so thick you can't even see the chicken through the baggy!

Refrigerate, turning the bag occasionally for about 4 hours, minimum. If you can do it over night, that would be even better.

Preheat the oven to 450' F. Place the chicken in a shallow roasting pan, on a rack that has been spray with cooking spray. Sprinkle with salt and pepper

 Now that is one thick marinade!!

Bake for about 25 minutes or until done.

Server over 1/2 cup of rice

A while back, about a year or more...I use to post Salubrious Sunday meals. My oldest daughter has requested that I go back to making healthy meals on Sundays. I'm considering it. If any of you would like to join me, maybe I'll include a linky thingy. Of course it wouldn't have to be a meal that was cooked on Sunday...I'd just post it on Sunday. What do you all think? Anyone else wanna play?


  1. That chicken has such gorgeous color.

  2. Looks and sounds yummy! I'd have to use all white meat though. Nobody here eats the dark - with the exception of a yearly batch of wings. Now you've just gotta start making your own yogurt. ;)

  3. Oh! This chicken sure looks very tasty with all the tasty spices...beautifully one :-)

  4. That chicken looks really yummy.

  5. Looks very good! I'm trying to find healthier recipes so will definitely try this one.

  6. Seriously, that's gorgeous...and yes, the spices are warm and inviting! Yum. I think I'm going to try this, actually! Thanks Dani =) ...and yes, I'd try my best to join you.

  7. What a beautiful marinade and photo. Yum...makes me what Indian food tonite. I'll definitely take a look at your recipe next time I prepare Tandoori!

  8. YUM. This recipe looks delicious! Can't wait to try!


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