Indian Tandoori Chicken
Indian Tandoori Chicken is a gluten free recipe with 3 servings. One serving contains 257 calories, 28g of protein, and 14g of fat. For $1.44 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. This recipe is typical of Indian cuisine. It works best as a main course, and is done in about 45 minutes. Head to the store and pick up garlic paste, oil, ground cumin powder, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so outstanding. Simil
Instructions
- 1
Wash the chicken pieces thoroughly & pat dry with a paper towel.
- 2
Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone.
- 3
Apply a mixture one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
- 4
For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes.
- 5
Remove the thick yogurt into another bowl. Beat the yogurt for about 2 minutes to remove all lumps .
- 6
Add the remaining ingredients of the marinade to the yogurt and mix well.
- 7
Rub this marinade over the chicken pieces.
- 8
Put the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight or for at least 6-7 hours in a refrigerator.
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (15)
- •1 1/2 pounds skinless chicken drumsticks [bone in works best]
- •1 tablespoon canola oil for brushing
- •3/4 cup plain yogurt
- •1 tablespoon lemon juice [preferably freshly squeezed]
- •2 teaspoons Red chili powder [or Cayenne powder] (as per taste)
- •1 teaspoon oil
- •1 1/2 teaspoons dry coriander powder
- •1 1/2 teaspoons fresh garlic paste
- •1 1/2 teaspoons fresh ginger paste
- •1/2 teaspoon turmeric powder
- •2 teaspoons dry fenugreek leaves [kasuri methi, available at indian stores]
- •1/2 teaspoon ground cumin powder
- •1/4 teaspoon ground cinnamon
- •Salt to taste
- •Few drops of orange food color [optional]