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Tandoori Chicken Recipe
|Chicken leg||3 Pound (Thighs Attached, 4 Whole Chicken Legs Of 2 To 2.5 Pound)|
|Grated fresh ginger||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Lemon juice||1 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1807 Calories from Fat 537
% Daily Value*
Total Fat 60 g91.9%
Saturated Fat 18.2 g91.1%
Trans Fat 1.4 g
Cholesterol 1118 mg
Sodium 1280.5 mg53.4%
Total Carbohydrates 20 g6.5%
Dietary Fiber 1.5 g5.8%
Sugars 11.1 g
Protein 283 g565.8%
Vitamin A 22% Vitamin C 22.3%
Calcium 47.6% Iron 80.8%
*Based on a 2000 Calorie diet
In a bowl, mash together ginger, allspice, red pepper, garlic, and lemon juice to make a paste.
Then lift skin of each chicken leg; spread 1 teaspoon paste over flesh of thigh and top of drumstick.
Brush any remaining paste evenly over skin.
Place chicken, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning frequently, until meat near thighbone is no longer pink; cut to test (35 to 45 minutes).
Pass cold yogurt to spoon over chicken.