5-6 Skinless chicken breasts
1 can Diced Tomatoes
8 oz. Full fat Plain Yogurt
1-inch size Ginger Root
8 cloves Garlic
2 Serrano peppers
1 teaspoon Coriander Powder
2 teaspoons Cumin Seeds
2 teaspoons Masala
1 teaspoon Salt
1 teaspoon Red pepper powder
2 Tablespoons Canola oil
1 Lemon, juice
Place chicken breasts into a container.
Mix the remaining ingredients in a blender or food processor to a smooth consistency.
Pour Tandoori marinade over chicken breasts and mix well.
Marinate in the refrigerator overnight.
Broil the chicken breasts at High or 500 degrees for 10 minutes on either side, or
grill the chicken breasts on medium for 10 minutes per side.
Serve over a thin layer of Indian Rice with Low Carb Vegetables & Curry Leaves, and Low Carb Nan Bread