Tandoori Chicken #3

tandoori chicken

Tandoori Chicken #3

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Servings: 4
Calories: 415


  • 4 chicken quarters
  • 6 floz natural low-fat yogurt
  • 1 tsp garam masala
  • 1 tsp ginger pulp
  • 1 tsp garlic pulp
  • 1 1/2 tsp chilli powder
  • 1/4 tsp turmeric
  • 1 tsp ground coriander
  • 1 tbsp lemon juice
  • 1 tsp salt
  • few drops red food colouring
  • 2 tbsp corn oil
  • mixed salad leaves lime wedges and 1 tomato, quartered, to garnish


  • Skin, rinse and pat dry the chicken quarters. Make two slits into the flesh of each piece, place them in a dish
  • and set aside.
  • Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring and oil, and beat so that all the ingredients are well mixed together.
  • Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
  • Preheat the oven to 240°C/475°F/Gas 9. Transfer the chicken pieces to an ovenproof dish.
  • Bake in the preheated oven for 20 - 25 minutes, or until the chicken is cooked right through and browned on top.
  • Remove from the oven, transfer to a serving dish and garnish with the salad leaves, lime and tomato.

Cook's Tip

  • The red food colouring gives this dish its traditional appearance, but it can be omitted if wished.
Calories: 415 kcal
Carbohydrates: 5 g
Protein: 26 g
Fat: 32g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 144 mg
Sodium: 736 mg
Potassium: 433 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 358 IU
Vitamin C: 2 mg
Calcium: 101 mg
Iron: 1 mg
Ingredients Chicken, Chicken Joints
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