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



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


  • 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.

  • 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; 3.8 g total fat; 67 mg cholesterol; 82 mg sodium. 3.2 g carbohydrates; 24.5 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
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