Tandoori Chicken

  • Ready in 45m

  • Serves 8

  • 260 calories

  • 2.22g carbs

Need a gluten free main course? Tandoori Chicken could be a super recipe to try. This recipe serves 8 and costs 66 cents per serving. One serving contains 298 calories, 23g of protein, and 22g of fat. If you have ground turmeric, ground cloves, ground ginger, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe from My Recipes has 1 fans. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 45 minutes.

15 ingredients

  1. 3 lb chicken pieces
  2. 1/2 tsps garlic powder
  3. 1/4 tsps ground cinnamon
  4. 1/4 tsps ground cloves
  5. 1 tsp ground coriander
  6. 1 tsp ground cumin
  7. 1/2 tsps ground ginger
  8. 1/2 tsps ground pepper
  9. 1 tsp ground turmeric
  10. 6 tbsps lime juice
  11. 3 tbsps plain yogurt
  12. 2 tsps salt
  13. 1 small serrano chile peppers
  14. 8 servings serrano chile peppers
  15. 2 tbsps vegetable oil

Instructions

  1. Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
  2. Skin chicken breasts.
  3. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible.
  4. Cut breast halves into thirds.
  5. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.)
  6. Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
  7. Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
  8. Bake chicken at 450 for 35 minutes or until done.
  9. Arrange chicken on a serving platter.
  10. Garnish, if desired.
  11. Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.
Tandoori Chicken

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