Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. cumin; 1 tsp. cayenne pepper; 1 tsp. powdered anise; 2 (2 lb.) roasting chickens; lime wedges; 1 onion, sliced and steamed; 3 c. plain yogurt; 6 cloves garlic, crushed; 1 1/2 Tbsp. fresh ginger, grated; 3/4 c. lime juice; 2 Tbsp. ground coriander

Servings: persons

1 Tbsp. cumin
1 tsp. cayenne pepper
1 tsp. powdered anise
2 (2 lb.) roasting chickens
lime wedges
1 onion, sliced and steamed
3 c. plain yogurt
6 cloves garlic, crushed
1 1/2 Tbsp. fresh ginger, grated
3/4 c. lime juice
2 Tbsp. ground coriander

1
Mix yogurt, garlic, ginger, lime juice and spices.
2
Rub chickens inside and out with mixture.
3
Place in a bowl and pour rest of marinade over.
4
Cover and marinate in the refrigerator for 24 to 48 hours.
5
Turn chickens if not completely covered at least once.
6
Preheat oven to 375u00b0.
7
Remove chickens from marinade. Place in pan and roast until done, about 1 hour.
8
Baste with marinade.
9
Disjoint and serve with wedge of lime and onion. Serves 8.
10
Half chicken contains 207 calories, quarter chicken contains 105 calories.

238

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 11 ingredients. The key ingredients include: 1 Tbsp. cumin, 1 tsp. cayenne pepper, 1 tsp. powdered anise, 2 (2 lb.) roasting chickens, 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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