Tandoori Chicken I Recipe
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Tandoori Chicken I

By: Martha 
"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."

This Kitchen Approved Recipe has an average star rating of 3.3 Rate/Review | Read Reviews (9)

What to Drink?
Wine Rose
Cocktail Smirnoff Lemon Drop Martini
Beer Beer
Chilled Non-Alcoholic Tart Grapefruit Cooler
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
9 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (2 to 3 pound) chicken, skinned and quartered
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 4 teaspoons ground allspice
  • 2 tablespoons plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons distilled white vinegar

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 431 | Total Fat: 28.7g | Cholesterol: 122mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Mar. 3, 2003 by KAWLIGA   view full review
I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted...
The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Jan. 14, 2004 by SHANKATZ   view full review
I didn't have allspice, but I found some Garam Masala in my pantry that I bought at an Indian...
The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Jun. 9, 2004 by MJ   view full review
I followed the advise of a previous review and combined some of both Chicken Tandoori 1 with...
The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed on Jan. 27, 2003 by Hartini   view full review
This was pretty good. I used garam marsala instead of five spice, and chicken wings coz I had...
The reviewer gave this recipe 2 stars. This recipe averages a 3.3 star rating.
Reviewed on Oct. 2, 2004 by OOGAMOMMA   view full review
I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled...
The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Jan. 29, 2003 by SCHMARLER   view full review
Excellent and easy. Just takes a bit of forthought.
The reviewer gave this recipe 1 stars. This recipe averages a 3.3 star rating.
Reviewed on Jun. 22, 2010 by Tiffany   view full review
I either failed miserably or like a different region of Indian cooking...
The reviewer gave this recipe 2 stars. This recipe averages a 3.3 star rating.
Reviewed on Oct. 13, 2009 by NorCalRN   view full review
I used a Tandoori spice blend I bought at the grocery store, combined with the lemon juice and...
The reviewer gave this recipe 2 stars. This recipe averages a 3.3 star rating.
Reviewed on Sep. 1, 2007 by JACKLYNJILL   view full review
Didn't look, smell or taste like any tandoori chicken I ever had...maybe something was left...

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