Tandoori Chicken I

Tandoori Chicken I

"This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice."
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Ingredients

9 h 20 m servings 431 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
  2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Reviews

Read all reviews 9
  1. 16 Ratings

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Most helpful positive review

I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted the spices from II for the allspice in this one. First time I did include the vege oil and the v...

Most helpful critical review

I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled the sauce before I marinated the chicken in it, so I took some liberties and added a bit more yogurt,...

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I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted the spices from II for the allspice in this one. First time I did include the vege oil and the v...

I didn't have allspice, but I found some Garam Masala in my pantry that I bought at an Indian store some time ago. I also grilled the chicken instead of baking. DELICIOUS!!! Marinate, then forge...

I followed the advise of a previous review and combined some of both Chicken Tandoori 1 with 2 and took the breasts to a cook out. We loved it. I would not use quite as much lemon juice the ne...

I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled the sauce before I marinated the chicken in it, so I took some liberties and added a bit more yogurt,...

This was pretty good. I used garam marsala instead of five spice, and chicken wings coz I had no chicken breasts. I slit the wings to get some of the marinate into the meat. I grilled the chicke...

Excellent and easy. Just takes a bit of forthought.

I either failed miserably or like a different region of Indian cooking...

I used a Tandoori spice blend I bought at the grocery store, combined with the lemon juice and yogurt idea of this recipe. I didn't really measure but used about 1-2 cups greek yogurt with prob...

Didn't look, smell or taste like any tandoori chicken I ever had...maybe something was left out of the recipe? Anyway, the leftovers were excellent in Julie's Chicken Salad from this site.

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