Tandoori Chicken

Menu Part: 
Entree
Cuisine Type: 
Indian
Serves: 
4 2-piece servings

Indian classic chicken tandoori gets the school lunch makeover in this dish, which features red hot chili, lemon juice, ginger, tumeric and some sprigs of mint for garnish.

Ingredients

8 pieces chicken
2 tbsp. olive oil
1 pint low-fat plain yogurt
1 tbsp. ground cumin
1 tbsp. garam masala
1 tsp. ground black pepper
1 tsp. ground coriander
1 tsp. ground paprika
1 tsp. ground turmeric
1 tsp. ground hot red chili
Juice of 2 lemons
8 cloves garlic, crushed/paste
1 in. fresh ginger, grated
Sprigs mint for garnish
Sprigs cilantro for garnish
Slices of lemon for garnish

Steps

1. Rinse and dry chicken pieces. Score flesh of chicken with sharp knife.

2. In mixing bowl, place all ingredients except chicken. Using wire whisk, mix and incorporate well. If marinade is too thick, add touch of water to thin.
3. Add chicken and mix to coat.

4. Preheat oven to 450°F. Place wire rack on cooking sheet pan in oven.

5. When temperature reaches 450°F, remove wire rack/cooking pan. Lower temperature to 350°F. Spray heated wire rack/cooking pan with nonstick cooking spray.

6. Remove chicken from marinade; shake off excess marinade. Place marinated chicken directly on heated wire rack/cooking pan. Bake for 30 minutes, or until chicken juice runs clear when pierced.

7. Garnish with mint, cilantro and lemon. Serve with steamed brown rice.

Recipe by Los Angeles Unified School District 

More From FoodService Director

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources