Tandoori-Style Chicken

Chicken pieces marinated in a spiced yoghurt mixture, then roasted at high heat until tender and charred.

Indian Chicken High Protein Gluten Free Roasted

Estimated Nutrition

Calories

533.9

kcal / serving

2135.5 kcal total

Carbs

8.1g

per serving

32.4 g total

Fat

21.2g

per serving

84.8 g total

Protein

77.6g

per serving

310.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

425

Plain Yoghurt

Fruits

piece

Lemon

Halved, for juice

piece

Lime Wedge

Additional lemon or lime for serving

Meat

1.25

Chicken Pieces

Legs and breasts, skinless

NutsSeeds

tsp

Salt

clove

Garlic

Chopped

tsp

Garam Masala

Vegetables

0.5

piece

Onion

Coarsely chopped

2.5

Fresh Root Ginger

Chopped

piece

Hot Green Chillies

Roughly sliced

Method

Blend onion, garlic, ginger, chillies, garam masala, and a spoonful of yoghurt until smooth.

Transfer chicken to a serving plate and serve with fresh citrus wedges.

Cut chicken legs and breasts into two pieces each and make deep crossway slits to the bone.

Roast for 20-25 minutes, removing breast pieces earlier if they are cooked through.

Place chicken on a baking tray in a single layer, discarding excess marinade.

Preheat the oven to its maximum temperature and arrange a shelf in the top third.

Coat chicken in the marinade, cover, and refrigerate for 6 to 24 hours.

Mix the blended spice paste with the remaining yoghurt.

Rub salt and lemon juice into the chicken pieces and set aside for 20 minutes.