Tandoori Chicken Recipe

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Tandoori Chicken Recipe

(Indian baked chicken marinade with spicy Indian spices and yoghurt,

traditionally cooked in a tandoor, a clay oven, over a charcoal fire)

Ingredients:  Serves 4,  Oven: Preheated to 180C

4 oz (115 g) Greek yoghurt

1 small onion, peeled and very finely chopped

1 level tablespoon peeled and grated root ginger, or level teaspoon ground ginger

2 cloves garlic, peeled and crushed

1 tablespoon lime juice

1 level teaspoons ground coriander (cilantro)

1 level teaspoon each ground cumin, ground cardamom and turmeric

level teaspoon cayenne pepper

1 level tablespoon paprika

4 chicken breast and wing portions, each about 8 oz (225 g), skinned

Lime wedges and parsley to garnish



Blend the yoghurt, onion, ginger, garlic and lime juice in a food processor for 30 seconds, or combine them with a rotary hand whisk.  Mix in the coriander (cilantro), cumin, cardamom, turmeric, cayenne pepper and paprika.  Pour into a large, glass or china dish, put in the chicken pieces and turn to coat with the yoghurt mixture.  Cover and refrigerate for at least 4 hours or up to 24 hours, turning to recoat occasionally.  Heat the grill, arrange the chicken on the grill rack and cook under a moderate heat for 8 minutes on each side, until browned.  Put the chicken pieces in a nonstick baking tin and cook in the preheated oven for about 15 minutes or until the juices run clear when the chicken is pierced with a sharp knife.  Lift the chicken onto a warm serving plate and garnish with the lime wedges and parsley.


Note:  The traditional accompaniment for the hot, sharp taste of tandoori chicken cannot be bettered so serve it with basmati rice, perhaps sprinkled with some chopped peppers.  A mixed salad makes a cooling side dish.


Nutrient Value Per Serving:

190 calories

7 g total fat (3 g saturated fat)

2 g carbohydrates

1 g fiber

110 mg sodium


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