Tandoori chicken
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 11 (estimated)
Nutrition facts
- Protein30 %47 g
- Carbs3 %5 g
- Fat67 %47 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 638 kcal | 199 kcal |
| Protein | 47 g | 14.7 g |
| Carbs | 5 g | 1.6 g |
| Fat | 47 g | 14.7 g |
One serving is about 320 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty25/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - India
Ingredients
- 2 Lemon (Juice)
- 2 Red Onions (finely chopped)
- teaspoons Chilli Powder
- Vegetable Oil (For brushing)
- u Ginger (large)
- 4 teaspoons Paprika
- 4 Garlic Clove
- teaspoons Ground Cumin
- 300 ml Greek Yogurt
- 16 Chicken Thighs (skinnless)
- teaspoons Turmeric
- teaspoons Garam Masala
Instructions
Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
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