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Tandoori Chicken

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  Chicken pieces 4 Large
  Lemon juice/Lime juice 3 Tablespoon
  Salt 2 Teaspoon
  Garlic 6 Clove (30 gm)
  Plain yoghurt 1⁄4 Pint (150 Milliliter)
  Mustard oil 2 Tablespoon
  Hot paprika/Sweet paprika 1 1⁄2 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Orange food color/Red food color 1 Teaspoon (Leveled)

Skin the chicken pieces and gash them all over with short but deep slashes.
Rub over with the citrus juice and 1 teaspoon salt and leave for half an hour or so.
Squeeze or finely chop the garlic into the yoghurt.
Stir in the oil, spices and colouring.
Coat the chicken pieces evenly, cover and leave in a cool place (not the refrigerator if possible) for 24 hours, turning from time to time.
Heat the oven to 220oC/425°F/Gas Mark 7.
Stand a grilling rack in a roasting-tin.
One by one, remove the chicken pieces from the marinade and let the excess drip back.
Lay the pieces on the rack.
Bake for about 30 minutes depending on how big (and how cold) they are.
To give the slightly charred finish of real tandoori cooking, place beneath a grill for a few minutes.
Serve with a salad and wedges of lemon to squeeze over.

Recipe Summary

Difficulty Level: 
Main Dish
Dry Curry
Party, Healthy
Cook Time: 
30 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 294 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 105 mg35%

Sodium 1089.4 mg45.4%

Total Carbohydrates 7 g2.5%

Dietary Fiber 1.8 g7.4%

Sugars 0.6 g

Protein 35 g69.2%

Vitamin A 21.4% Vitamin C 21.3%

Calcium 6.1% Iron 15.8%

*Based on a 2000 Calorie diet

Tandoori Chicken Recipe