Tandoori Chicken with Noodles
Warm, satisfying, and authentically South Asian, Tandoori Chicken is marinated for hours and delicious the second it’s served.
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.
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