Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, quartered; 1 tsp. salt; 1 tsp. grated fresh ginger; 1/4 tsp. coriander; 1/8 tsp. pepper; 1 Tbsp. salad oil; 1 c. plain yogurt; 1 tsp. curry powder; 1/4 tsp. cumin; 1/4 tsp. turmeric; 1 clove garlic, minced; 1 Tbsp. onion juice

Servings: persons

1 chicken, quartered
1 tsp. salt
1 tsp. grated fresh ginger
1/4 tsp. coriander
1/8 tsp. pepper
1 Tbsp. salad oil
1 c. plain yogurt
1 tsp. curry powder
1/4 tsp. cumin
1/4 tsp. turmeric
1 clove garlic, minced
1 Tbsp. onion juice

1
Skin chicken.
2
Slash chicken flesh.
3
Combine ingredients in bowl.
4
Add chicken, turning to coat.
5
Cover and refrigerate several hours or overnight, turning occasionally.
6
Let chicken stand 1 hour at room temperature before cooking.
7
Preheat oven to 450u00b0.
8
Arrange in shallow baking pan.
9
Bake 15 minutes; turn and coat with marinade.
10
Bake until chicken is fork-tender.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 chicken, quartered, 1 tsp. salt, 1 tsp. grated fresh ginger, 1/4 tsp. coriander, and more.

Yes, Tandoori Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken

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