Tandoori-Style Chicken

"There are so many tandoori spice mix recipes out there, but this is the one I adapted from several and I make it every week. It won't give you a pretty red colour, but it tastes wonderful. It's low fat - I always skin and trim the chicken and no-fat yogurt can be used. Less (or more!) chilli can be used, and if your garam masala mix has ginger in it reduce the minced ginger. Any left over marinade can be frozen."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
13
Yields:
8 pieces
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Prepare chicken pieces and pat dry.
  • Mix the spices, salt and coriander together and add the yogurt gradually until you get a good consistency (not too stiff and not too slack).
  • Taste (it will taste salty but it'll be fine once cooked) and add lemon juice if you want.
  • Coat the chicken with the marinade (I use a teaspoon).
  • Leave the chicken to marinate for at least 2 hours.
  • Preheat the oven to 220°C Cook the chicken (uncovered) for 25 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm originally from Aberdeen, Scotland. My mother hated cooking, but has always loved baking, so I learned how to do that at an early age. I cooked for myself when I left home, but the really big change came two years ago when I had more time on my hands. Now I live to cook. I have about a dozen favourite recipes I rotate, but most nights it's a new recipe I'm trying out. I love spicy food, especially Indian. I'm intensly interested in the technicalities of cooking and am always looking to pick up tips on how to do things better.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes