Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 lb. frying chicken; 1-inch ginger root; 1 tsp. red chili powder; 1/2 tsp. turmeric powder; 10 drops red food color; 1 tsp. ground cumin seed; 1 small carton yogurt; 1 tsp. ground coriander seed; 2 Tbsp. lemon juice; 3 Tbsp. butter; salt to taste

Servings: persons

1 to 2 lb. frying chicken
1-inch ginger root
1 tsp. red chili powder
1/2 tsp. turmeric powder
10 drops red food color
1 tsp. ground cumin seed
1 small carton yogurt
1 tsp. ground coriander seed
2 Tbsp. lemon juice
3 Tbsp. butter
salt to taste

1
Remove skin from cut-up chicken; prick skin and salt well.
2
Mix all ingredients into the yogurt except food coloring, cumin seed and butter.
3
Put large gashes into the chicken and smear yogurt mixture well into the chicken.
4
Cover with remaining yogurt mixture and let stand 8 to 10 hours.
5
(Can be prepared night before.) Remove the chicken from the yogurt paste but don't throw away as you will baste the roasting chicken with it.
6
Heat oven to 400u00b0 and put chicken on a well-greased pan and cook for 10 minutes.
7
Remove from oven and baste well first with yogurt mixture and then a paste of the cumin, red food coloring, butter and a little chili powder and lemon juice.
8
Return to oven.
9
Do this 3 to 4 times while baking.
10
This takes 40 to 50 minutes.
11
Serve on bed of yellow rice garnished with lemon wedges, sliced tomatoes and onion rings.

154

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 to 2 lb. frying chicken, 1-inch ginger root, 1 tsp. red chili powder, 1/2 tsp. turmeric powder, 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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