Directions:
- Preheat the oven to 160 celsius.
- Score the 4 chicken breasts and leave aside.
- Peel ginger and chop finely.
- Chop the onion, garlic finely.
- Mix the tandoori paste and natural yoghurt in a suitably sized mixing bowl.
- Add the chopped ginger, onion, garlic, fresh green chilli and salt and mix.
- Cover the chicken breasts with the mix ensuring the chicken is evenly coated.
- Sprinkle the chopped coriander over the top.
- Marinate in the fridge for 1-2 hours.
- Once done, remove from fridge and give one final mix to ensure the coriander is now thoroughly mixed inches.
- Put in an oven proof dish and cook for 1 hour (longer if you prefer less sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.56 Kcal (614 kJ) | ||
| Calories from fat | 27.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 856.91mg | 36% | |
| Potassium | 248.94mg | 5% | |
| Total Carbs | 8.84g | 3% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 24.4mg | 41% | |
| Iron | 2.2mg | 12% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.9 Kcal (351 kJ) | ||
| Calories from fat | 15.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 5% | |
|---|---|---|---|
| Cholesterol | 3.52mg | 2% | |
| Sodium | 490.58mg | 36% | |
| Potassium | 142.52mg | 5% | |
| Total Carbs | 5.06g | 3% | |
| Sugars | 0.89g | 6% | |
| Dietary Fiber | 0.86g | 6% | |
| Protein | 2.06g | 7% | |
| Vitamin C | 14mg | 41% | |
| Iron | 1.2mg | 12% | |
| Calcium | 37.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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