How much cooking time?

270 min — 240 min prep, 30 min cooking.

Tandoori Chicken

Name: Tandoori Chicken
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 4 servings
Cuisine: Punjab Indian
Ingredients: 2tbsp Coriander Leaves; 1.5g Turmeric Powder; 7g Garlic; 4g Red Chilli Powder (Lal Mirch); 3g garam masala powder; salt; 40g Lemon; 8g Ginger; 250g chicken; 100g Curd; 15g oil

Yogurt-marinated whole chicken roasted in clay tandoor till charred. Born in Peshawar, perfected in Punjab.

People also search this as chicken tandoori.

Time 270 min · Serves 4 · 184 kcal · North India, Punjab

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Turmeric Powder — 1.5 g (ground)
Garlic — 7 g (chopped)
Red Chilli Powder (Lal Mirch) — 4 g (ground)
garam masala powder — 3 g (ground)
salt (optional) (whole)
Lemon — 40 g (chopped)
Ginger — 8 g (chopped)
chicken — 250 g (chopped)
Curd — 100 g (whole)

Tempering

oil — 15 g (whole)

Method

Wash the chicken and make deep slashes on the pieces so the marinade can penetrate.
Whisk curd with ginger-garlic, red chilli powder, garam masala, turmeric, lemon juice, oil and salt.
Coat the chicken well in the marinade and refrigerate for 4-6 hours, or overnight for best flavour.
Preheat the oven to 220 degrees C. Place chicken on a wire rack over a baking tray.
Roast for 25-30 minutes, basting once with the leftover marinade, until charred at the edges and cooked through.
Garnish with coriander leaves and serve hot with lemon wedges and onion rings.

Common questions

How many calories in one plate of Tandoori Chicken?: 184 kcal per plate.
How much cooking time?: 270 min — 240 min prep, 30 min cooking.

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