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Easy Tandoori Chicken Recipe
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Yellow onion||1 Medium, chopped|
|Minced fresh ginger/1/4 teaspoon ground ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Lime juice||1 Tablespoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Chicken||1 , quartered and skinned|
Serving size: Complete recipe
Calories 2971 Calories from Fat 1532
% Daily Value*
Total Fat 170 g261.4%
Saturated Fat 48.7 g243.6%
Trans Fat 0 g
Cholesterol 1011.7 mg
Sodium 1067.5 mg44.5%
Total Carbohydrates 33 g10.8%
Dietary Fiber 6.7 g26.8%
Sugars 8.9 g
Protein 313 g625.7%
Vitamin A 36.4% Vitamin C 26.5%
Calcium 47.3% Iron 82.8%
*Based on a 2000 Calorie diet
Place the chicken in a 13"x 9"x 2" baking pan, add the yogurt mixture, then cover and refrigerate at least 4 hours, turning occasionally.
Preheat the broiler and lightly grease the rack.
Place the chicken on the rack and broil 7 inches from the heat for 8 minutes or until browned; turn and broil 8 minutes longer.
Reduce the heat to 325°F.
Transfer the chicken to a greased 13"x 9"x 2" baking pan, cover with foil, and bake in the oven about 10 minutes or until the juices run clear when the chicken is pierced with a sharp knife.
Transfer to a warm platter and garnish, if desired, with lime slices.