TANDOORI CHICKEN Recipe
This is so easy and delicious – a favorite of mine. You can either let the chicken marinate in the sauce or cook it right away – it’s slightly better if marinated for a while but delicious no matter when you cook it. This sauce is SOOOOOO good I usually double the recipe (except for the oil and salt and use one large container of yogurt) and make extra rice.
Ingredients
- One whole or cut up chicken or 8 favorite chicken parts
- Juice from one lemon
- 2 tsp. salt
- 1 tsp. cumin seed
- 1 tsp. coriander seed
- 1 tsp. crushed dried red pepper
- 1 large onion cubed
- 6 cloves garlic (or more)
- 1 inch peeled fresh ginger
- 2 tsp. turmeric
- 1/2 C Vegetable oil
- 1 tbsp. vinegar
- 1 C yogurt
Directions
- Rinse and dry chicken, remove all fat (I usually remove the skin as well). Make 2 diagonal cuts on thigh and leg (separate if desired for easier handling later)
- Put all above ingredients (except yogurt and chicken) into blender and blend until smooth. Add yogurt.
- Pour over chicken. Turn chicken to coat all surfaces and let marinate at least 4 hours at room temperature or overnight in refrigerator. (Actually I like this so much sometimes I do not even let it marinate, I just mix all the ingredients together and cook it as described below.)
- Bring chicken to room temperature to roast
- Place chicken in well buttered roasting pan just large enough to hold chicken
- Pour marinade over chicken but DO NOT cover with foil or lid
- Place in lower third of preheated 375 oven
- Roast for 30 minutes basting a couple of times. Turn chicken to other side and repeat. Check for doneness.
- Serve with rice (your choice as to type)
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 143g | |
Recipe makes 4 servings | |
Calories 311 | |
Calories from Fat 262 | 84% |
Total Fat 29.62g | 37% |
Saturated Fat 3.38g | 14% |
Trans Fat 0.7g | |
Cholesterol 8mg | 3% |
Sodium 1195mg | 50% |
Potassium 217mg | 6% |
Total Carbs 9.81g | 3% |
Dietary Fiber 1.2g | 4% |
Sugars 5.53g | 4% |
Protein 3.03g | 5% |