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Tandoori Chicken with Orange Cilantro Rice Recipe

Tandoori Chicken with Orange Cilantro Rice Recipe

4 servings

Chicken pieces are marinated in a seasoned yogurt mixture, then grilled or roasted.



1 pound chicken pieces

Tandoori Marinade

2 1/2 cups Orange Cilantro Rice


Tandoori Marinade:

1/3 cup plain fat-free yogurt

1 small jalapeno chili, minced

2 teaspoons each: finely chopped cilantro, garlic, gingerroot, lime zest, paprika.

1 teaspoon each: ground cumin, coriander

Combine all the above marinade ingredients


Spread chicken with Tandoori Marinade, place in shallow glass baking dish and refrigerate 3 to 4 hours, or overnight.

Grill chicken over medium hot coals, covered, until browned and cooked, 10 to 15 minutes on each side, Or, roast in greased, aluminum foil lined baking pan, covered, at 350 degrees until juices run clear, 25 to 35 minutes. Serve with Orange Cilantro Rice.


Per Serving:

Calories: 272

% of calories from fat: 12

Fat (gm): 3.6

Saturated fat (gm): 0.9

Cholesterol (gm): 69.3

Sodium (mg): 80

Protein (gm): 29.3

Carbohydrate (gm): 28.7

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