Low-cal and flavorful. Goes well with brown rice, roasted eggplant, cauliflower, and a green salad.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
4 hrs
total:
4 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.

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  • Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.

  • Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

Cook's Note:

This is also great grilled!

Nutrition Facts

153 calories; protein 24.5g; carbohydrates 3.2g; fat 3.8g; cholesterol 66.7mg; sodium 82mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/23/2019
I made this as directed. My chicken breasts were pretty big (2 breasts equaled 1-1/2 lbs) and they took close to an hour to reach an internal temp of 165 degrees. We thought this was just OK. Not something that I'd make again. Read More
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