Ingredients
6
6 servings
- •2 tablespoons tandoori masala powder
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •½ teaspoon ground ginger
- •½ teaspoon amchur powder
- •½ teaspoon cayenne pepper, or to taste
- •1 ½ pounds chicken breasts
- •½ cup whole-milk buttermilk
Instructions
- Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
- Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 153
- Carbohydrate: 3g
- Fat: 4g
- Fiber: 1g
- Protein: 25g
- Sugar: 0g
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