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Desi Tandoori Chicken

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Ingredients
  Chicken quarters 4 (Without Skin)
  Low fat natural yogurt 6 Fluid Ounce (175 Milliliter, 3/4 Cup)
  Garam masala 1 Teaspoon
  Grated fresh ginger root 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Chili powder 1 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground coriander 1 Teaspoon
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Red food coloring 3 Drop
  Corn oil 30 Milliliter (2 Tablespoon)
  Mixed salad leaves 1⁄2 Cup (8 tbs)
  Lime slices 4
  Chilies 2
  Tomato quarters 4
Directions

1. Rinse and pat dry the chicken quarters. Make two slits into the flesh of each piece, place in a dish and set aside.
2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring and oil, and beat so that all the ingredients are mixed together well.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
4. Preheat the oven to 240°C/475°F/ Gas 9. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked right through and browned on top.
6. Remove from the oven, transfer on to a serving dish, and garnish with the salad leaves, lime and tomato.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Barbecue
Interest: 
Holiday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Preparation Time: 
150 Minutes
Cook Time: 
25 Minutes
Ready In: 
175 Minutes
Servings: 
2

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