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Authentic Tandoori Chicken


Tandoori Chicken recipe













Trans-fat Free, Low Carb


1 medium onions
corsely chopped
6 Cloves garlic
1 slice ginger root
peeled and chopped
3 tablespoons lemon juice
8 ounces yogurt, plain
1 tablespoon coriander
1 tablespoon turmeric
1 teaspoon garam masala
¼ teaspoon mace
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon cinnamon
4 tablespoons olive oil
2 teaspoons salt
¼ teaspoon black pepper
freshly ground
½ teaspoon cayenne pepper
6 each chicken legs
3 each chicken breasts

1 medium onions
2 each lemons


Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken.

Add the yogurt, coriander, cumin, turmeric, garam masala, m mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenne. Mix thouroughly.

Skin chicken legs and breasts.

With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone.

Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick.

Put the chicken in the marinade and rub the marinade into the slashes with your finger.

Cover and refrigerate for 24 hours, turning 4 or 5 times.

About 1½ hours before serving, light charcoal.

Peel onion for garnishing and slice paper-thin.

Separate rings into ice water and chill.

Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side.

Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 15153% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 629mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 23g
Vitamin A 1% Vitamin C 27%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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