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Tandoori Chicken
Spicy Indian-style chicken
Photo of Tandoori Chicken: a quick microwave meat recipe provided with nutrition facts for an Indian-style chicken entree.
[4 Servings]    Cooking time: 40 minutes
 

3 pounds chicken thighs with bones
1 cup Romaine lettuce, cut into 2 inch pieces
2 red chili pepper, sliced 1/8 inch
1 green chili pepper, sliced 1/8 inch

< Tandoori Sauce >
Image of Tandoori Sauce 1/2 cup mayonnaise
2 tablespoons yogurt
1 tablespoon vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
2 teaspoons ginger root, minced
2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons red pepper
1 teaspoon turmeric or curry powder
1 teaspoon paprika

1. Make an incision on the back side of the thigh, along the bone and flatten, so it will cook evenly.

Image of coating the chicken with Tandoori Sauce before microwave cooking. 2. Mix the <Tandoori Sauce> ingredients in a microwave-safe bowl (4 liter or 4 quart.) Coat the chicken with the sauce. Cover with a vented microwave lid.*

3. Cook on HIGH(1200W) for 14 – 16 minutes.

4. Place the chicken on baking sheet and bake on upper rack in preheated, 450F oven for 10 – 15 minutes or until crispy and golden brown.

5. Serve with Romaine lettuce. Top with red and green chili peppers.

* When using plastic wrap for a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.

Nutrition Facts
One serving contains:
Calories Total Fat Saturated Fat Cholesterol Sodium Carbohydrate Dietary Fiber Protein
430 28.3g 7.8g 223mg 1032mg 7.2g 1.0g 33.3g
 
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