Baked Tandoori Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tandoori chicken marinated in yogurt and warming spices, then baked in the oven for a flavorful crust. The spice blend and lemon juice create an aromatic, tender chicken that tastes authentically Indian without a tandoor. Serve with rice and mint for a complete meal.
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Nutrition & ingredients
Ingredients
serves 5- 1 1/2 cups plain yoghurt ((full fat best))
- 2 tbsp oil ((any))
- 1 1/2 tbsp lemon juice
- 2 tsp ginger (, grated)
- 5 garlic cloves (, minced)
- 3 tsp garam masala spice mix ((Note 1))
- 1.5 tbsp kashmiri chilli powder ((Note 2 subs))
- 1 tsp turmeric powder
- 2 tsp cumin
- 2 1/2 tsp coriander powder
- 1/2 tsp chilli powder, adjust to taste ((pure, not US chili Note 3))
- 1 tsp salt
- 1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Marylands (whole chicken legs) ((Note 4))
- Oil spray
- 1 cup plain yoghurt
- 1/2 cup mint leaves, packed
- Salt and pepper
- Olive oil
- Basmati rice (OR Saffron rice (see note))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 948mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 836mg
- Calcium
- 209mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 948MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.