Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken pieces, skinned (about 225 grams or 8 oz each); 1/2 lemon, juice of; 1/2 teaspoon salt; 85 g natural yogurt, strained (3oz) or 85 g thick Greek yogurt; 3 tablespoons double cream; 1 tablespoon chickpea flour (also known as besan or gram flour); 1 tablespoon crushed garlic; 1 tablespoon grated ginger; 1/2 teaspoon chili powder (not Mexican style chili powder); 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/2 teaspoon ground turmeric; vegetable oil, for brushing; 3 tablespoons melted butter or 3 tablespoons olive oil

Servings: persons

4 chicken pieces, skinned (about 225 grams or 8 oz each)
1/2 lemon, juice of
1/2 teaspoon salt
85 g natural yogurt, strained (3oz) or 85 g thick Greek yogurt
3 tablespoons double cream
1 tablespoon chickpea flour (also known as besan or gram flour)
1 tablespoon crushed garlic
1 tablespoon grated ginger
1/2 teaspoon chili powder (not Mexican style chili powder)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
vegetable oil, for brushing
3 tablespoons melted butter or 3 tablespoons olive oil

1
Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
2
Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
3
Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
4
Add all remaining ingredients - except for the oil and butter. Mix throughly.
5
Pour the mixture over the chicken and rub in well.
6
Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
7
Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
8
Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
9
Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
10
Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
11
Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
12
Turn the chicken over and baste with the remaining marinade.
13
Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.

354

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 15 ingredients. The key ingredients include: 4 chicken pieces, skinned (about 225 grams or 8 oz each), 1/2 lemon, juice of, 1/2 teaspoon salt, 85 g natural yogurt, strained (3oz) or 85 g thick Greek yogurt, 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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