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Chicken Tandoori

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  Plain yogurt 1 Cup (16 tbs)
  Lime juice 3 Tablespoon
  Fresh grated ginger root 1 1⁄2 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Ground anise seeds 1⁄2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Frying chickens 3 Pound, cut into serving pieces (1 Frying Chicken, 2.5 To 3 Pound)
  Melted butter 1⁄3 Cup (5.33 tbs)
  Lime wedges 4

1. Combine all ingredients, with the exception of the chicken, butter, and lime wedges and mix well. Put the chicken in a bowl and pour the yogurt mixture over all. Marinate in the refrigerator for 24 hours, turning often.
2. Preheat the oven to 375 degrees.
3. Put the chicken pieces on a rack in a shallow roasting pan and bake for 45 to 60 minutes, or until done, basting three times with the melted butter during the cooking.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3269 Calories from Fat 1962

% Daily Value*

Total Fat 219 g337.3%

Saturated Fat 84.9 g424.6%

Trans Fat 0 g

Cholesterol 1095.9 mg365.3%

Sodium 1008.6 mg42%

Total Carbohydrates 28 g9.4%

Dietary Fiber 5.4 g21.6%

Sugars 12.2 g

Protein 287 g573.5%

Vitamin A 89.1% Vitamin C 47.7%

Calcium 56.4% Iron 82.4%

*Based on a 2000 Calorie diet

Chicken Tandoori Recipe