Tandoori Chicken with Noodles
- Servings: 4
Warm, satisfying, and authentically South Asian, Tandoori Chicken is marinated for hours and delicious the second it’s served.
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Ingredients
| 1/2 cup | fat free plain Greek-style yogurt |
| 2 cups | No Yolks® Broad Noodles |
| 1 Tbsp | lemon juice |
| 1 | garlic clove, minced |
| 2 tsps | fresh ginger root, grated |
| 1 tsp | ground cumin powder |
| 1/2 tsp | crushed red pepper flakes |
| 1/2 tsp | salt |
| 1/2 tsp | ground black pepper |
| 1 lb | boneless skinless chicken breast, cut into 1-1/2 inch pieces |
| 1 Tbsp | margarine |
| 1 tsp | lemon rind, grated |
| 1 Tbsp | chopped fresh cilantro leaves |
| lemon wedge (optional) | |
| fresh cilantro leaves, for garnish (optional) |
Directions
- In a large bowl, combine yogurt, lemon juice, garlic, ginger root, cumin, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and stir to coat. Cover and refrigerate 1 to 10 hours.
- Prepare noodles according to package directions.
- Spray a large nonstick stove top grill pan with cooking spray. Heat over medium-high heat for 30 seconds. Arrange chicken chunks in single larger on pan. Cook 3 to 5 minutes per side, or until cooked in the center.
- Meanwhile, in a large serving bowl, toss together hot cooked noodles, margarine, remaining 1/4 teaspoon each salt and pepper, lemon rind and cilantro.
- Top with chicken, lemon wedges and cilantro sprigs.
