Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breasts; 1/4 cup (60 ml) lemon juice; 8 oz (224 grm). plain yogurt; 3 garlic cloves, minced; 2 tbsp (30 ml) vegetable oil; 2 tsp (10 ml) ground cumin; 1-1/2 tsp (7 ml) chili powder; 1-1/2 tsp (7 ml) minced peeled fresh ginger; 1 tsp (5 ml) paprika; 1 tsp (5 ml) salt (less); 1/2 tsp (2 ml) turmeric

Servings: persons

6 chicken breasts
1/4 cup (60 ml) lemon juice
8 oz (224 grm). plain yogurt
3 garlic cloves, minced
2 tbsp (30 ml) vegetable oil
2 tsp (10 ml) ground cumin
1-1/2 tsp (7 ml) chili powder
1-1/2 tsp (7 ml) minced peeled fresh ginger
1 tsp (5 ml) paprika
1 tsp (5 ml) salt (less)
1/2 tsp (2 ml) turmeric

1
Rinse and pat chicken dry.
2
Cut several slits in each piece.
3
Mix all other ingredients together.
4
Marinate chicken pieces turning occasionally 24 to 48 hours.
5
Grill until done.
6
Preheat oven to 400 degrees (200 C.).
7
Butter baking pan and arrange chicken skin side up.
8
Roast 15 minutes.
9
Turn chicken and roast 15 minutes longer.
10
Reduce heat to 350 degrees (175 C.).
11
Turn chicken again and roast until cooked through, about 15 minutes to 1/2 hour.
12
Serve.

498

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: 6 chicken breasts, 1/4 cup (60 ml) lemon juice, 8 oz (224 grm). plain yogurt, 3 garlic cloves, minced, 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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