Tandori Spiced Chicken
  • Cooking Time: 25 minutes
  • Servings: 4
  • Preparation Time: 5 minutes
  • 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)
  1. Combine the yogurt, ginger, garlic, paprika, turmeric, curry and cinnamon. Place in a large zip lock baggy along with the chicken
  2. Refrigerate, turning the bag occasionally for about 4 hours, minimum. If you can do it over night, that would be even better.
  3. Preheat the oven to 450' F.
  4. Place the chicken in a shallow roasting pan, on a rack that has been spray with cooking spray. Sprinkle with salt and pepper
  5. Bake for about 25 minutes or until done.
  6. Server over 1/2 cup of rice
I found this recipe in the New Complete Weight Watchers Cookbook and man is it good! With under 300 calroies and only 8 PointsPlus...I'd say even if you're not on a diet (which I am not)...this is a great meal!