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Tandoori Chicken #2

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Submitted by chook

YIELD

6 servings

PREP

6 hrs

COOK

35 min

READY

6 hrs

Ingredients

1 237
CUP ML YOGURT
plain, non-fat
1 15
TABLESPOON ML GINGER ROOT
grated
2 2
EACH EACH GARLIC CLOVES
minced
1 15
TABLESPOON ML PAPRIKA
1 ½ 7.5
TEASPOONS ML CORIANDER
1 ½ 7.5
TEASPOONS ML CUMIN
1 5
TEASPOON ML SALT
to taste
1 5
TEASPOON ML BLACK PEPPER
ground
¾ 3.8
TEASPOON ML CAYENNE PEPPER
6 2.7
POUNDS KG CHICKEN
parts

Directions

Remove skin from chicken - do not include wings.

Save wings and skin for preparing broth.

Combine all but chicken.

Slash chicken 1 inch deep at intervals.

Coat chicken with marinade, rubbing some into the slashes.

Place chicken in bowl, cover tightly and refrigerate for 6 to 24 hours.

Oil broiler rack, place 6 inches from heat.

Preheat broiler.

Place chicken pieces on rack and broil for 20 minutes on one side.

Turn and broil other side for 15 minutes or until juices run clear.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 502g (17.7 oz)
Amount per Serving
Calories 898 35% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 409mg 136%
Sodium 804mg 34%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 267g
Vitamin A 17% Vitamin C 4%
Calcium 13% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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