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Amazing Tandoori Chicken

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Recipe

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out.

 

Yield

12 servings

Prep

30 min

Cook

60 min

Ready

9 hrs

Ingredients

Amount Measure Ingredient Features
½ cup lime juice
fresh
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4 teaspoons cayenne pepper
ground
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1 tablespoon paprika
ground
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1 small onions
chopped
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5 cloves garlic
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1 tablespoon ginger root
peeled, chopped
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2 teaspoons coriander seeds
crushed
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1 teaspoon cumin seeds
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½ teaspoon turmeric
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1 cup yogurt, non-fat
3 pounds chicken
skinned and trimmed of fat
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Ingredients

Amount Measure Ingredient Features
118 ml lime juice
fresh
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2E+1 ml cayenne pepper
ground
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15 ml paprika
ground
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1 small onions
chopped
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5 cloves garlic
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15 ml ginger root
peeled, chopped
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1E+1 ml coriander seeds
crushed
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5 ml cumin seeds
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2.5 ml turmeric
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237 ml yogurt, non-fat
1.4 kg chicken
skinned and trimmed of fat
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Directions

Combine ¼ cup lime juice, cayenne, paprika, onion, garlic, ginger, coriander, cumin and turmeric in a blender or food processor and blend for several minutes, or until the mixture forms a smooth paste.

Transfer the mixture to a bowl and stir in the remaining ¼ cup lime juice and yogurt.

Place chicken in a shallow non aluminum dish. Make deep gashes in the flesh and stuff with the yogurt mixture.

Rub the rest of the yogurt mixture over the chicken, cover and marinate for 8 to 24 hours in the refrigerator.

Preheat oven to 350℉ (180℃).

Place the chicken on a lightly oiled rack over a roasting pan. Reserve any marinade that doesn't cling to the bird for basting.

Bake the chicken, basting occasionally, for 1 hour, or until the juices run clear when the bird is pierced with a fork.

Alternatively, to grill the chicken:

Prepare a charcoal fire. When the coals are hot, push them to the outsides of the grill.

Place a drip pan in the center and bank the coals around it. Place a lightly oiled cooking rack on top. Set the chicken on the rack over the drip pan.

Cover and cook for 1½ to 1¼ hours, or unto the juices run clear when the bird is pierced With a fork.

Watch the coals and the chicken closely and add more coals as necessary, taking care the chicken does not overcook.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 25032% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 110mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 68g
Vitamin A 10% Vitamin C 9%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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