Tandoori Chicken— My Version Recipe

Tandoori Chicken— My Version picture


Difficulty LevelMediumHealth IndexHealthy
MethodMain Ingredient


 Onion1 Medium, peeled and coarsely chopped
 Whole garlic cloves6 , peeled and coarsely chopped
 Fresh ginger piece1 , peeled and coarsely chopped (About 2 Inches Long And 1 Inch Wide)
 Lemon juice3 Tablespoon
 Plain yogurt8 Ounce (1 Container)
 Ground coriander1 Tablespoon
 Ground cumin1 Teaspoon
 Ground turmeric1 Teaspoon
 Garam masala1 Teaspoon
 Ground mace1⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Olive oil/Vegetable oil4 Tablespoon
 Salt2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Cayenne pepper1⁄2 Teaspoon (Adjust Quantity As Per Taste)
 Orange food coloring1 Teaspoon (Use The Spanish Bijol, / Indian Powdered Food Coloring / American Liquid Kind)
 Chicken1 Kilogram
 Onion1 Medium

Nutrition Facts

Serving size: Complete recipe

Calories 2925 Calories from Fat 1658

% Daily Value*

Total Fat 186 g285.5%

Saturated Fat 45.9 g229.4%

Trans Fat 0 g

Cholesterol 699.5 mg

Sodium 4825.1 mg201%

Total Carbohydrates 101 g33.8%

Dietary Fiber 23.9 g95.7%

Sugars 30.9 g

Protein 223 g445.5%

Vitamin A 48.7% Vitamin C 264%

Calcium 83.7% Iron 97.1%

*Based on a 2000 Calorie diet


Make the marinade first.
Put the chopped onions, garlic, ginger, and lemon juice in an electric blender, and blend to a smooth paste, about 1 minute at high speed.
Place this in a bowl large enough to accommodate the chicken.
Add the yogurt, coriander, cumin, turmeric, garam masala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, cayenne, and food coloring.
Mix thoroughly.
Put the chicken in the marinade and rub the marinade into the slashes with your finger.
Cover and leave refrigerated for 24 hours.
Turn 4 or 5 times while the chicken is marinating.
About 1 1/2 hours before serving, light your charcoal.
It should take 20 to 30 minutes to get red hot.
Place the grill on its lowest notch.
Peel the onion for garnishing and slice it paper-thin.
Separate the rings and set in a small bowl of ice water, cover, and refrigerate.
When the fire is hot, lift out the chicken pieces and place on the grill.
Cook about 7 or 8 minutes on each side, then raise the grill a few notches to cook more slowly for another 15 to 20 minutes on each side.
Baste with marinade as you cook.
To serve: Warm a large platter.
Place the chicken pieces on it.
Drain the water from the onion' rings and lay them on top of the chicken.
Quarter the lemons lengthwise and place them around the chicken.
The chicken tastes very good with extra lemon juice squeezed on it.
This chicken is considered a delicacy and can be served at a banquet with Pullao, naans, a few vegetable dishes, and onions pickled in vinegar.
Try it also with Rice with Spinach and Yogurt with Potatoes.