Tandoori Chicken Recipe Video
Ingredients
| Ginger | 1 Teaspoon, minced | |
| Garlic | 1 Teaspoon, minced | |
| Lemon juice | 1 Tablespoon | |
| Chicken | 1 Pound, cut into large chunks | |
| Yogurt | 1⁄2 Cup (8 tbs) | |
| For rub | ||
| Cardamom pods | 7 | |
| Red chili pepper | 4 | |
| Turmeric | 1 Teaspoon | |
| Cinnamon powder | 1⁄2 Teaspoon | |
| Coriandar powder | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon | |
| Salt | To Taste | |
Nutrition Facts
Serving size
Calories 582 Calories from Fat 340
% Daily Value*
Total Fat 38 g58.2%
Saturated Fat 11.2 g56%
Trans Fat 0 g
Cholesterol 177.4 mg59.1%
Sodium 389 mg16.2%
Total Carbohydrates 15 g4.9%
Dietary Fiber 4.7 g18.8%
Sugars 4.4 g
Protein 46 g92.9%
Vitamin A 38.5% Vitamin C 68%
Calcium 17.6% Iron 37.4%
*Based on a 2000 Calorie diet
Directions
1. Using a mortar and pestle, crush the cardamom and red chili peppers to get a coarse powder.
2. Add all other ingredients of the rub and mix.
3. In a large mixing bowl, place ginger and garlic, drizzle lemon juice, add yogurt and the prepared rub, mix well.
4. Add chicken, make some cuts in the chicken chunks, mix, cover with a cling wrap and refrigerate for 1 to 24 hours.
5. Pre-heat oven to 350F.
MAKING
6. On a large baking rack, place the chicken.
7. Bake at 350F for 60 minutes.
SERVING
8. Serve hot with mint chutney.
Editors Review
If you were under the impression that tandoori chicken can be baked only in the mud oven, then you were wrong. You can bake the same in your own oven, and get almost the similar taste, as you had in most of the Indian restaurant. So, don’t wait anymore - watch the video and get ready to experiment.Chef
