Tandoori Chicken I recipe

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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

Nutrition Info

430.6 calories
carbohydrate: 3 g
cholesterol: 122.4 mg
fat: 28.7 g
fiber: 0.5 g
protein: 38.7 g
saturatedFat: 7.1 g
servingSize: -
sodium: 703.2 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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