Tandoori Chicken

Simply Recipes

Ready in: 45 minutes
Servings: 4
Vegetarian
Gluten Free
Very Popular

Ingredients

  • 1 teaspoon cayenne
    Spices and Seasonings
  • 2 Tbsp minced fresh ginger
    Produce;Ethnic Foods;Spices and Seasonings
  • 1 Tbsp garam masala
    Ethnic Foods;Spices and Seasonings
  • 4 minced garlic cloves
    Produce
  • 1 teaspoon ground coriander
    Spices and Seasonings
  • 1 teaspoon ground cumin
    Spices and Seasonings
  • 1 teaspoon ground turmeric
    Spices and Seasonings
  • 2 Tbsp lemon juice
    Produce
  • 1 cup plain yogurt
    Milk, Eggs, Other Dairy
  • 1 teaspoon salt
    Spices and Seasonings
  • 1 Tbsp sweet (not hot) paprika
    Spices and Seasonings
  • 3 Tbsp vegetable oil
    Oil, Vinegar, Salad Dressing

Steps

  • Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes).
  • Let cool completely.2
  • Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.3
  • Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours. 4 Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.
  • Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. 5 Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
  • Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.
  • Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.

Nutrition

  • Calories: 150.53  cal  (7.53%)
  • Fat: 12.96  g  (19.95%)
  • Saturated Fat: 9.66  g  (60.4%)
  • Carbohydrates: 7.42  g  (2.47%)
  • Sugar: 3.39  g  (3.77%)
  • Cholesterol: 7.96  mg  (2.65%)
  • Sodium: 613.13  mg  (26.66%)
  • Protein: 3.11  g  (6.22%)
  • Vitamin A: 1137.7  IU  (22.75%)
  • Calcium: 94.78  mg  (9.48%)
  • Manganese: 0.17  mg  (8.31%)
  • Phosphorus: 77.41  mg  (7.74%)
  • Vitamin E: 1.14  mg  (7.57%)
  • Fiber: 1.88  g  (7.5%)
  • Vitamin B2: 0.12  mg  (7.23%)
  • Iron: 1.14  mg  (6.35%)
  • Vitamin B6: 0.13  mg  (6.33%)
  • Vitamin C: 4.99  mg  (6.05%)
  • Potassium: 207.21  mg  (5.92%)
  • Magnesium: 18.39  mg  (4.6%)
  • Vitamin K: 4.58  µg  (4.36%)
  • Zinc: 0.57  mg  (3.81%)
  • Vitamin B12: 0.23  µg  (3.78%)
  • Vitamin B5: 0.32  mg  (3.17%)
  • Selenium: 2.14  µg  (3.06%)
  • Vitamin B1: 0.04  mg  (2.6%)
  • Copper: 0.05  mg  (2.53%)
  • Folate: 7.9  µg  (1.97%)
  • Vitamin B3: 0.38  mg  (1.89%)

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