Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 1 cup yogurt; 1 tablespoon garam masala (page 594) or curry powder, preferably homemade (pages 592593); 1 tablespoon paprika; 1 teaspoon peeled and minced fresh ginger; 1 teaspoon minced garlic; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon cayenne, or to taste (less if your curry powder is strong); Salt to taste

Servings: persons

1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
1 cup yogurt
1 tablespoon garam masala (page 594) or curry powder, preferably homemade (pages 592593)
1 tablespoon paprika
1 teaspoon peeled and minced fresh ginger
1 teaspoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne, or to taste (less if your curry powder is strong)
Salt to taste

1
Remove the skin from the chicken and make diagonal slashes in the flesh, right down to the bone.
2
Combine all the remaining ingredients in a large bowl or roasting pan and marinate the chicken in this mixture in the refrigerator for at least a couple of hours or as long as overnight.
3
When youre ready to cook, start a charcoal or gas grill or preheat the broiler.
4
The heat should be only moderate (the fire should be past its peak if youre using charcoal) and the rack 4 to 6 inches from the heat source.
5
Grill or broil the chicken, turning each piece as it brownsyoull probably turn it several times during cookinguntil done (there will be no traces of blood, which will be easy to see thanks to the gashes in the flesh), 20 to 30 minutes.
6
Serve hot.

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 10 ingredients. The key ingredients include: 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat, 1 cup yogurt, 1 tablespoon garam masala (page 594) or curry powder, preferably homemade (pages 592593), 1 tablespoon paprika, 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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