Chicken Tandoori Recipe


Main Ingredient


 Grated lemon rind1
 Lemon juice6 Tablespoon (90 Milliliter)
 Salt2 Teaspoon (10 Milliliter)
 Chicken quarters4
 Coriander1 Teaspoon (5 Milliliter)
 Cumin1 Teaspoon (5 Milliliter)
 Ginger1 Teaspoon (5 Milliliter)
 Garlic1 Clove (5 gm), crushed
 Paprika2 Teaspoon (10 Milliliter)
 Cayenne1 Pinch
 Yogurt1 Pint (300 Milliliter, 1.25 Cups)
 Vinegar1 Tablespoon (15 Milliliter)
 Butter2 Ounce (50 Grams, 4 Tablespoon)

Nutrition Facts

Serving size

Calories 456 Calories from Fat 280

% Daily Value*

Total Fat 31 g48.4%

Saturated Fat 14.3 g71.3%

Trans Fat 0 g

Cholesterol 139.1 mg

Sodium 1120.3 mg46.7%

Total Carbohydrates 10 g3.5%

Dietary Fiber 1.4 g5.7%

Sugars 6.5 g

Protein 33 g66.6%

Vitamin A 42.1% Vitamin C 25.6%

Calcium 18.8% Iron 14.8%

*Based on a 2000 Calorie diet


1 Mix the lemon rind, 30 ml (2 tablespoons) of the juice, and the salt. Make gashes in the flesh of the chicken and rub in the mixture.
2 Mix the coriander, cumin, ginger, garlic, paprika and cayenne. Blend with the rest of the lemon juice, add the yogurt and vinegar.
Spread over the chicken and cover.
Marinate over night in a refrigerator.
3 Preheat the oven to 200°C, 400°F, gas 6.
4 Place the chicken on a rack in a roasting tin for 15 minutes.
Baste with the remaining marinade and the butter.
5 Reduce the heat to 180°C, 350°F, gas 4 and cook for 1 hour, then increase the heat again to 200°C, 400°F, gas 6 for 15 minutes to dry the chicken pieces.