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Authentic Tandoori Chicken Recipe – Oven or Grill Method

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Ingredients

Adjust Servings:
4 chicken pieces skinned (about 225 grams or 8 oz each)
1/2 lemon juice of
1/2 teaspoon salt
85 g natural yogurt strained (3oz) or 85 g thick greek yogurt
3 tablespoons double cream
1 tablespoon chickpea flour (also known as besan or gram flour)
1 tablespoon crushed garlic
1 tablespoon grated ginger
1/2 teaspoon chili powder (not mexican style chili powder)
1 teaspoon ground coriander

Nutritional information

146.7
Calories
124 g
Calories From Fat
13.9 g
Total Fat
8.6 g
Saturated Fat
41.1 mg
Cholesterol
388.7 mg
Sodium
4.9 g
Carbs
0.8 g
Dietary Fiber
1.4 g
Sugars
1.8 g
Protein
58g
Serving Size

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Authentic Tandoori Chicken Recipe – Oven or Grill Method

Features:
    Cuisine:

    My family isn't very fond of India's curries/spices/heat for their cuisine, but I wanted to try something outside of our normal and went with this recipe. My DH, 20 yo DS and myself all really enjoyed this chicken. It was very flavorful and a nice citrus taste along with the spices, not spicy at all. When I bought ingredients for the recipe I bought a tub (15 oz) of Greek yogurt, planning to make 1/2 of the recipe, but when looking at the recipe for the spices and juice, it didn't seem right. I went and used the measurement converter and for 85 grams of yogurt is 3 ounces of yogurt, not 30 oz. I served this along side of a recipe#482283, greens beans and garlic bread for a fantastic meal that will be a repeat in our home. Thanks so much for sharing such a great recipe. Made for ZWT8.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tandoori Chicken,Tandoori Chicken- Indian style. Use gluten-free spices and yogurt to make this dish suitable for a gluten-free diet. Chicken needs 4 to 6 hours rest time- cooking and prep time does not include the resting time required,My family isn’t very fond of India’s curries/spices/heat for their cuisine, but I wanted to try something outside of our normal and went with this recipe. My DH, 20 yo DS and myself all really enjoyed this chicken. It was very flavorful and a nice citrus taste along with the spices, not spicy at all. When I bought ingredients for the recipe I bought a tub (15 oz) of Greek yogurt, planning to make 1/2 of the recipe, but when looking at the recipe for the spices and juice, it didn’t seem right. I went and used the measurement converter and for 85 grams of yogurt is 3 ounces of yogurt, not 30 oz. I served this along side of a recipe#482283, greens beans and garlic bread for a fantastic meal that will be a repeat in our home. Thanks so much for sharing such a great recipe. Made for ZWT8.


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    Steps

    1
    Done

    Make 2-3 Small Incisions Into Each Chicken Piece and Place in a Large Non-Metallic Bowl.

    2
    Done

    Rub in the Lemon Juice and Salt. Cover and Refrigerate For 20 Minutes.

    3
    Done

    Meanwhile, Put the Yogurt in a Seperate Bowl and Add the Cream and Chickpea Flour. Beat With a Fork Until Well Blended and Smooth.

    4
    Done

    Add All Remaining Ingredients - Except For the Oil and Butter. Mix Throughly.

    5
    Done

    Pour the Mixture Over the Chicken and Rub in Well.

    6
    Done

    Cover and Refrigerate For 4-6 Hours or Overnight. Return to Room Temperature Before Cooking.

    7
    Done

    Preheat Overhead Grill to High. Line a Grill Pan With Foil and Brush the Rack With Oil.

    8
    Done

    Using Tongs, Lift the Chicken Pieces Out of the Marinade and Put on the Prepared Rack. Reserve the Remaining Marinade.

    9
    Done

    Cook the Chicken Under Preheat Grill For 4 Minutes, Then Turn Over and Cook For a Further 4 Minutes.

    10
    Done

    Baste the Chicken Generously With the Reserved Marinade. Cook For a Further 2 Minutes on Each Side.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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