Light Tandoori Chicken

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This is a lighter version of the popular Indian/Pakistan chicken dish.

Ingredients Nutrition


  1. Rinse, skin, and pat dry the chicken.
  2. Make 2 slits in the flesh of each piece and set aside.
  3. Mix together the yogurt, garam marsala, ginger, garlic, chilli powder, turmeric, coriander, lemon juice, salt, a few drops of red food coloring, and oil; beat so that all ingredients are well mixed.
  4. Cover the chicken with the mixture and allow to marinate for 3 hours.
  5. Preheat the oven to 475 F and transfer the chicken to an ovenproof dish.
  6. Bake the chicken for 25 minutes until the chicken is cooked right through and browned on the top.
  7. Remove from the oven, place on a serving dish, and garnish with salad leaves, lime wedges, and a quartered tomato.
Most Helpful

Love this recipe! I use boneless skinless thighs or breasts as an even healthier option.

Chef mzahara May 08, 2009