Malaysian Tandoori Chicken - Ayam Tandoori

Malaysian Tandoori Chicken - Ayam Tandoori

"The chicken is marinated in yogurt and seasoned with the spice
  mixture Tandoori Marsala. Although this recipe is baked in the oven it
  is even better on the barbeque."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Source        : "Pooka's What's for Dinner; Gluten Free with Attitude"

 
  1         cup  plain yogurt -- Greek or Balkan
  1         clove  garlic -- crushed
  1         tablespoon  lemon juice
  1         tablespoon  olive oil
  1         tablespoon  Tandoori Spice Mix
  4         4 oz  skinless boneless chicken breast halves

Combine yoghurt, garlic, lemon juice, oil, and spice mix in a non metallic
bowl.

Add chicken to yoghurt mixture and turn to coat well. Cover and
refrigerate for at least 3 hours.

 Preheat oven to 375°F. Grease a baking dish. Place chicken in dish and
roast for 30 minutes or until cooked through.

Serve with vegetables, rice, gf naan or gf roti.

Malaysian Tandoori Chicken with Mixed Vegetable

Channa Flour Roti

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Per Serving: 199 Calories; 7g Fat (32.1% calories from fat); 29g Protein; 4g Carbohydrate; trace Dietary Fiber;
74mg Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.