Easy Baked Tandoori Chicken

Easy Baked Tandoori Chicken

This Indian inspired dish is full of flavor and spices without being too spicy. Serve with cool apple slaw for a perfect compliment.


  • 6 oz Non-fat plain Greek yogurt (such as Fage brand)
  • the zest of 1 lime
  • 2 tablespoons curry powder
  • 1 tablespoon smoked paprika (this is different than regular paprika)
  • 1/2 tablespoon cumin
  • 1 teaspoon Garam Masala
  • 2 pounds Boneless Skinless Chicken Breasts
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 green apple, peeled and finely julienned
  • handful of cherry tomatoes, quartered
  • Juice of 1 lime
  • 2 scallions, fined sliced on an angled
  • 1 tablespoon olive oil

Makes 4


  1. Preheat oven to 500’F.
  2. In a medium bowl mix yogurt, lime zest and spices together until combined.
  3. Lightly season chicken with 1/4 tsp salt and pepper then using tongs dip chicken into yogurt mixture on all sides until coated.
  4. Lay coated chicken on a wire rack on a rimmed baking sheet.
  5. Bake in 500’F oven for 15-18 minutes or until blackened and cooked through to an internal temperature of 165’F and juices are clear.
  6. For the apple slaw; mix together the julienned apple, tomatoes, lime juice, olive oil and 1/4 tsp salt and pepper to taste.
  7. Serve chicken hot, topped with apple slaw.

Nutrition facts

Per serving

calories: 334

calories from fat: 58

total fat: 6.5g

saturated fat: 1.4g

trans fat: 0.0g

cholesterol: 133mg

sodium: 417mg

potassium: 1268mg

total carbohydrates: 16.9g

dietary fiber: 4.2g

sugars: 9.8g

protein: 52.5g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.