Tandoori Chicken
User Reviews
5.0
324 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
4 hrs
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Total Time
4 hrs 50 mins
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Servings
4
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Calories
234 kcal
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Course
Main Course
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Cuisine
Indian
Tandoori Chicken
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For an incredibly flavor-packed and delicious Tandoori Chicken that rivals your favorite restaurant, look no further!
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Ingredients
- 4 chicken drumsticks , skin removed
- 4 chicken thighs , skin removed
- neutral tasting oil
- For the Marinade:
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 green cardamoms , seeds only
- 1 black cardamom , seeds only
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon fennel seeds
- 1 cup whole milk plain yogurt
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons salt
- 1 tablespoon sweet paprika
- 1/2 teaspoon Kashmiri chili powder or cayenne pepper (add more according to heat preference
- 1 teaspoon ground turmeric
- 4 cloves garlic , minced
- 1/2 tablespoon fresh ginger , minced
- 1 teaspoon honey
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Instructions
- Heat a dry skillet over medium heat. Add the cloves, cumin seeds, coriander seeds, cardamom seeds, fenugreek, and fennel. Stir the seeds regularly to prevent them from scorching and roast them until they're very fragrant, about 3 minutes. Transfer the spices to a dish to cool. Once cool, use a coffee or spice grinder to grind the spices to a powder.Put the yogurt in a medium bowl and add the spice powder along with the remaining marinade ingredients. Stir to thoroughly combine.
- Cut deep diagonal slices into the tops of each piece of chicken, about 3 slashes per piece, depending on the size.Place the chicken pieces in a shallow, nonreactive baking dish and pour the marinade over them. Make sure they are thoroughly coated on all sides, and rub the marinade inside each of the slashes. Cover and refrigerate for at least 4 hours, preferably 6-8. (This allows the marinade to fully penetrate the chicken and optimize flavor.)
- Preheat the oven to 500 degrees F.Place the chicken pieces on the grates of a roasting rack, or cover a baking sheet with aluminum foil and place the chicken on it. Drizzle the vegetable oil over the chicken (this prevents burning). Roast the chicken for 30 minutes, or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone. Serve immediately with rice and/or naan and some cucumber raita.
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
8g
(3%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
142mg
(47%)
Sodium
1039mg
(43%)
Potassium
517mg
(15%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
950IU
(19%)
Vitamin C
4.1mg
(5%)
Calcium
111mg
(11%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 1039mg | 43% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 111mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
324 reviews
Excellent
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