Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds drums chicken pieces, or breast; 1/2 teaspoon ground cumin; 1 teaspoon Garam Masala; 1/4 teaspoon black pepper freshly ground; 1/2 teaspoon red food color Tandoori color*; 1 teaspoon salt; 1 lemon; 1/2 inch root ginger peeled and coarsely chopped; 3 cloves garlic peeled and coarsely chopped; 1 green chili fresh, coarsely chopped and seeded if a milder flavor is required; 2 tablespoons coriander leaves chopped; 3 ounces natural yogurt thick set; 1 teaspoon ground coriander

Servings: persons

2 1/2 pounds drums chicken pieces, or breast
1/2 teaspoon ground cumin
1 teaspoon Garam Masala
1/4 teaspoon black pepper freshly ground
1/2 teaspoon red food color Tandoori color*
1 teaspoon salt
1 lemon
1/2 inch root ginger peeled and coarsely chopped
3 cloves garlic peeled and coarsely chopped
1 green chili fresh, coarsely chopped and seeded if a milder flavor is required
2 tablespoons coriander leaves chopped
3 ounces natural yogurt thick set
1 teaspoon ground coriander

1
Remove skin from the chicken and cut each piece into two. With a sharp knife, make 2-3 slits in each piece. Rub salt and lemon juice into the chicken pieces and set aside for half an hour.
2
Meanwhile, put the ginger, garlic, green chilies, coriander leaves and the yogurt into a blender and blend until smooth. Add the rest of the ingredients and blend again.
3
Pour and spread the marinade all over the chicken, especially into the slits. Cover the container with plastic wrap and leave to marinate for 6-8 hours or overnight in the refrigerator.
4
Preheat oven to 240 degrees C/475 degrees F/Gas Mark 9. Line a roasting tin with aluminum foil (this will help to maintain the high level of heat required to cook the chicken) and arrange the chicken pieces in it.
5
Place the roasting tin in the center of the oven and bake for 25-30 minutes, turning the pieces over carefully as they brown and basting with juice in the roasting tin as well as any remaining marinade. Remove from the oven. Lift each piece with a pair of tongs and shake off any excess liquid.

503

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: 2 1/2 pounds drums chicken pieces, or breast, 1/2 teaspoon ground cumin, 1 teaspoon Garam Masala, 1/4 teaspoon black pepper freshly ground, 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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