Tandoori Chicken Recipe Video
Ingredients
| Chicken pieces | 12 | |
| Yogurt | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Allspice | 1 Teaspoon | |
| Black pepper | 1 Teaspoon, coarsely ground | |
| Ground cinnamon | 1 Teaspoon | |
| Ginger powder | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Cumin powder | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Thai chili paste | 2 Tablespoon | |
| Minced garlic | 1 Tablespoon | |
| Onion | 1 Large (For garnishing) | |
| Lemon | 1 Large (For garnishing) |
Nutrition Facts
Serving size
Calories 721 Calories from Fat 430
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 14 g69.9%
Trans Fat 0 g
Cholesterol 229.9 mg76.6%
Sodium 978.3 mg40.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.9 g11.5%
Sugars 4.5 g
Protein 58 g116.8%
Vitamin A 18.3% Vitamin C 37.9%
Calcium 13.3% Iron 22.6%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 425 degrees F.
2. Line a roasting pan with tin foil and place a rack over it.
3. In a large mixing bowl combine yogurt and lemon juice, whisk well.
4. Add in the cinnamon, allspice, black pepper, ground ginger and paprika to the yogurt mixture, mix well.
5. Sprinkle salt and cumin, mix well all the ingredients.
6. Add in Thai chili paste and garlic and mix.
7. In 2 Ziploc bags place the chicken, pour in the yogurt mixture, knead well and marinate for 12 to 24 hours.
8. Knead and turn the marinated chicken in between to make sure that the chicken is covered evenly with the marinade mixture.
MAKING
9. Place the marinated chicken over the rack, transfer extra marinate from the Ziploc bag to a saucer.
10. Brush the extra marinade over the chicken, roast in oven at 425 degrees F for 30 minutes.
11. After 30 minutes turn the chicken and roast for another 15 minutes.
SERVING
12. Serve Tandoori Chicken with onion and lemon julienne.
Chef
