Tandoori Chicken

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Tandoori Chicken
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Tandoori Chicken

Added by: on May 2nd, 2013
A rather quick and simple dish. Something you can put together the night before and not fret over while it's cooking. Especially great at the start of the school/work week, on a Monday night, when your energy levels have not yet peaked!
Prep Time:
30 min
Cook Time:
30 min
Ready In:
60 min



Original Recipe Yield: 4 servings


  • 1 Chicken, cut into eight parts
  • 1 medium onion, thinly sliced
  • Oil or ghee (for greasing)
  • leaves Coriander and lime wedges (for garnish)
  • Marinade
  • 2 tsp ground chilli
  • 2 tsp ground mustard
  • 2 tsp garam masala
  • 1 tbsp tomato puree
  • 2 tsp ground garlic
  • 2 tsp ground ginger
  • 2 cups yogurt
  • 4 tsp lime juice
  • 1 tsp sugar
  • Salt
Nutrition Facts
Tandoori Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 586

  • Total Fat: 36.1 g
  •     Saturated Fat: 10.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 176.8 mg
  • Sodium: 226.3 mg
  • Total Carbs: 11.4 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 5.4 g
  • Protein: 52.8 g

how is this calculated?

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Wash and dry the chicken. Score or slash the meaty parts of chicken (breast and legs).


Combine all the ingredients for the marinade in a large bowl and mix well. Apply the paste onto the chicken and leave to marinate for 4 hours or overnight.


Preheat oven to 200 degrees Celsius.


Place the chicken on a lightly greased roasting pan or baking tray****.


Cook for 25-30 minutes. Turn over the chicken occasionally and add the onions when the chicken's nearly 3/4 cooked.


Remove from oven when chicken is well browned. Garnish with coriander leaves and lime wedges and serve with store-bought mint sauce or chutney.

Cooks' note:
Leave the skin intact as it will help the chicken retain moisture and stay tender during the roasting process. Alternatively, you may use only chicken thighs.

If garam masala is not available, substitute with 2 tsp of ground coriander and 2 tsp of ground cummin.

Lime juice can be substituted with 2 tsp of vinegar, but avoid balsamic vinegar.

I usually line the pan or tin with foil, place a greased banana leaf on it and wrap it up.
I cook it like this for about 20 minutes then open it up to brown the chicken so I don't need to turn over the chicken. The banana leaf also lends a wonderful flavour to the dish.


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