Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint nonfat plain yogurt; 1/2 cup white vinegar; 1/2 cup heavy cream; 4 garlic cloves, mashed; 1 1/2 tablespoons ground cumin; 1 tablespoon garam masala; 1 tablespoon salt; 1/2 cup Hungarian paprika; 1 2-inch piece ginger, grated; 1/2 cup olive oil; 2 tablespoons black pepper; 3 tablespoons tomato paste; 4 quartered chickens or the equivalent, cut into pieces

Servings: persons

1 pint nonfat plain yogurt
1/2 cup white vinegar
1/2 cup heavy cream
4 garlic cloves, mashed
1 1/2 tablespoons ground cumin
1 tablespoon garam masala
1 tablespoon salt
1/2 cup Hungarian paprika
1 2-inch piece ginger, grated
1/2 cup olive oil
2 tablespoons black pepper
3 tablespoons tomato paste
4 quartered chickens or the equivalent, cut into pieces

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1. Mix together all the ingredients but the chicken in a large bowl. Divide the mixture between two resealable plastic bags. Make 4 or 5 deep slits in each piece of chicken and place the pieces in the bags. Coat the chicken well and marinate it overnight in the refrigerator.
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2. Preheat oven to 500u00b0F. Remove the chicken from the bags and blot it with paper towels to remove excess marinade. Place it in a roasting pan and roast for about 20 minutes, then turn the pieces over and roast for another 10 minutes, or until done.
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3. Serve with white rice, along with naan bread, saag paneer, and samosas (all available frozen at Kalustyan's; frozen samosas are also sold at ethnicfoodsco.com). Fry the samosas according to the package directions on the morning of the party, then reheat them at 350u00b0F for 6 to 8 minutes before serving. They taste best with mango or coriander chutney (available at Kalustyan's).

832

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 13 ingredients. The key ingredients include: 1 pint nonfat plain yogurt, 1/2 cup white vinegar, 1/2 cup heavy cream, 4 garlic cloves, mashed, 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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