Tandoori Chicken

Tandoori Chicken is a delicious and simple way to cook and serve chicken. The chicken is coated in a spicy yogurt marinade and baked at a high heat making it super tender and juicy.

This is what the chicken looked like once cooked, it was delicious and very tender. 

While we are blending, I thought I would show you my vintage Kenwood Chef, with original white pyrex mixing bowl and blending jug!  It was bought new by my MIL and I have inherited it.  Don’t use it as much as I probably should, but it is a mean blender!

Just in case you were under the misapprehension that I am a tidy cook, I thought I’d show you my chopping board!

Tandoori Chicken

Janice Pattie

Tender chicken in a lightly spiced marinade and quickly baked in a hot oven.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marinate Time 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 273 kcal

Ingredients

• Juice of 1/2 a lemon
• 1 medium (1 medium ) onion cut into chunks
• 3 cloves (3 cloves) garlic crushed
• 2.5 cm (2.5 cm) piece of fresh ginger chpped
• 1 tbsp (1 tbsp) turmeric powder
• 1 tsp (1 tsp) paprika
• 2 (2) red chillies deseeded
• 1 tbsp (1 tbsp) garam masala
• 200 ml (0.8 cups) Greek Yogurt
• 2 (2) skinless chicken breasts bone in
• 4 (4) large skinless chicken thighs bone in
• 1 (1) lemon cut into wedges

Instructions

 

• Juice of 1/2 a lemon, 1 medium onion, 3 cloves garlic, 2.5 cm piece of fresh ginger, 1 tbsp turmeric powder, 1 tsp paprika, 2 red chillies, 1 tbsp garam masala
  Blend the first eight ingredients together in an electric blender, adding a little of the yogurt if the mixture is too thick to blend.
• 200 ml Greek Yogurt
  Stir the rest of the yogurt and thoroughly to combine.
• 2 skinless chicken breasts, 4 large skinless chicken thighs
  Coat all the chicken pieces and arrange them in a roasting dish. If possible, cover and leave in a cool place to marinate for 4 hours.
• Arrange the chicken on a solid baking tray, and roast in a preheated oven, 200C/400F/Gas 6, uncovered, for 25-30 minutes.
• Cook until the chicken is cooked through and the juices run clear (the breasts may cook more quickly than the thighs, in which case remove them and keep warm)
• 1 lemon cut into wedges
  Serve the chicken with the lemon wedges.

Notes

I served the Tandoori Chicken with rice, naan, salad and a carrot raita

Nutrition

Calories: 273kcalCarbohydrates: 12gProtein: 40gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 146mgSodium: 189mgPotassium: 773mgFiber: 3gSugar: 5gVitamin A: 513IUVitamin C: 51mgCalcium: 93mgIron: 2mg

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