No fancy oven required to make this Indian tandoori chicken! You just need some BBQ sauce, yogurt, herbs, spices—and a grill.
What You Need
Original recipe yields 4 servings
1/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup plain nonfat Greek-style yogurt
2 Tbsp. lemon juice
1 Tbsp. oil
2 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. minced gingerroot
1/4 tsp. chili powder
1-1/2 lb. chicken drumstick s, skin removed
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Let's Make It
Mix all ingredients except chicken. Reserve 1/4 of the sauce. Pour remaining over chicken in shallow dish; turn to coat both sides of each drumstick. Refrigerate 2 hours to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 24 min. or until done (165ºF), turning and brushing occasionally with reserved sauce.
Substitute 2 tsp. curry powder for all the dried seasonings.
Have leftovers? Cool, then remove meat from bones; chop chicken. Refrigerate, then use to make a wrap sandwich the next day. Spread 1 whole wheat tortilla with 1 tsp. KRAFT Mayo Real Mayonnaise; top with 2 lettuce leaves, 1/4 cup shredded chicken, 1 Tbsp. sliced red onion and 2 Tbsp. KRAFT Shredded Cheddar Cheese. Roll up; secure with toothpick.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.