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.


1/2 cupfat free plain Greek-style yogurt
2 cupsNo Yolks® Broad Noodles
1 Tbsplemon juice
1garlic clove, minced
2 tspsfresh ginger root, grated
1 tspground cumin powder
1/2 tspcrushed red pepper flakes
1/2 tspsalt
1/2 tspground black pepper
1 lbboneless skinless chicken breast, cut into 1-1/2 inch pieces
1 Tbspmargarine
1 tsplemon rind, grated
1 Tbspchopped fresh cilantro leaves
lemon wedge (optional)
fresh cilantro leaves, for garnish (optional)


  1. 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.
  2. Prepare noodles according to package directions.
  3. 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.
  4. Meanwhile, in a large serving bowl, toss together hot cooked noodles, margarine, remaining 1/4 teaspoon each salt and pepper, lemon rind and cilantro.
  5. Top with chicken, lemon wedges and cilantro sprigs.