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Tandoori Chicken Tenders

Tandoori Chicken with Apple Slaw

Adapted from Everyday Food: Great Food Fast from the kitchens of Martha Stewart Living [1]





Ingredients


Apple Slaw

Process

1. Preheat oven to 450 degrees (F) for tenders or 475 degrees for breasts.

2. In a large bowl, stir together yogurt, garlic, tumeric, ginger, salt and pepper.

3. Add the chicken and coat with mixture.

Note: If you have the extra time, cut some slits into the chicken, cover the bowl or else put everything in a large plastic bag and let marinate for at least an hour or up to a whole day.

4. Place chicken on a baking sheet. For tenders, bake for 12-15 minutes (be careful about overcooking, they’ll get dried out). For breasts, 25-30 minutes or until the internal temperature is 160 degrees (F).

5. While chicken is baking, peel the apple and grate (larger/courser is better, so don’t use a microplane grater) into a bowl.

6. Add the lemon juice, yogurt and cilantro. Mix well. Keep chilled in fridge until the chicken is ready. If it gets too watery from sitting for too long, put in a strainer and drain some of the liquid out.

Serve with rice and the slaw on the side.

Serves 4

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Tandoori Chicken Tenders

Tandoori Chicken Tenders

Ingredients

Process


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