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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

Name: Authentic Tandoori Chicken Recipe – Oven or Grill Method
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: : 4; : 1/2; : 1/2; : 85; : 3; : 1; : 1; : 1; : 1/2; : 1

Features:

Cuisine:

Indian

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

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.