This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Left wing, chicken wing, it don't make no difference to me." -Woody Guthrie, Singer
The yogurt makes a great marinade for the chicken with a tart and bright flavor to go with the rich spices of India. The sauce brings both the bright flavor of the yogurt and the smoky spices together and is a super simple dinner. The hardest part is remembering to set the chicken to marinate in advance. The dish is fantastic with brown rice and the chicken makes great leftovers as sandwiches.
Servings: 4 | Serving size: 1 chicken breast with sauce
Cooking Time: 60 Minutes
This recipe can easily be multiplied but will need to be baked in multiple pans. Leftovers keep well for about 48 hours in the fridge.
Mix together the paprika, turmeric, cumin, cardamom, salt, garam masala and black pepper in a large bowl.
Score the chicken breasts lightly with the tip of a knife in a large diamond pattern.
Place the chicken breasts in the bowl with the spices and toss to coat thoroughly.
Add the yogurt and minced onion to the bowl and stir the chicken breast / spice mixture until the spices are well blended into the yogurt.
Cover and refrigerate at least 6 hours.
Preheat the oven to 300°F.
Line a 9 x 13 oblong Pyrex dish with foil and place the chicken breasts on top of the foil.
Cover with the yogurt and onion mixture.
Bake for 50 minutes.
Serving size: 1 chicken breast with sauce
|Calories from Fat 32
|% Daily Value
|Total Fat 3.5g
|Saturated Fat 1g
|Monounsaturated Fat 1g
|Trans Fat 0g
|Total Carbohydrates 15g
|Dietary Fiber 1g
|Vitamin A 3%
|Vitamin C 4%
|Vitamin K 2mcg