Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Tandoori Chicken

Featured in the Honolulu Star-Bulletin on May 20, 2009.

electric_kitchen_logo

Ingredients:

Tandoori Chicken

  • 2 pounds chicken drumsticks or thighs
  • 1 teaspoon salt
  • Juice of 2 lemons
  • 1 clove garlic
  • 1/2 onion
  • 1 1/4 cups plain whole milk yogurt (non-fat yogurt will not work)
  • 1 teaspoon grated fresh ginger root
  • 3 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper

Directions:

  1. Remove skin from chicken pieces and pierce with a fork, or cut slits into chicken pieces.
  2. Place chicken in a dish and sprinkle both sides with the lemon juice and salt; let sit for 25 minutes.
  3. Drain liquid from dish.
  4. In a food processor, chop garlic and onion.
  5. In a bowl, combine yogurt, ginger, garam masala, cayenne pepper and the onion/garlic mixture; mix until smooth.
  6. In a zipper-top plastic bag or non-reactive container, combine chicken with yogurt mixture, making sure to coat the chicken pieces well.
  7. Let sit in refrigerator overnight or up to 24 hours.
  8. Place chicken in a roasting pan and bake at 425°F for 25 to 30 minutes, until the chicken is no longer pink and the juices run clear.
  9. Or, grill the chicken on an outdoor grill until cooked through.

Makes 4 to 6 servings.

Approximate Nutrient Analysis per serving (based on 4 servings):
 230 calories, 10 g fat, 3.5 g saturated fat, 90 mg cholesterol, 700 mg sodium, 9 g carbohydrate, 1 g fiber, 5 g sugar, 27 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.