Grilling
🌍 Public
Tandoori Chicken
by @NomNomFiery red marinated chicken from the tandoor oven — easy to recreate in a home oven or on the grill.
Source / link: Indische Küche (Punjab)
Ingredients
Amounts adjust automatically.
| 1,2 kg | Chicken (thighs/breast, scored) |
| 200 g | Yogurt (or plant-based yogurt) |
| 4 Stück | Garlic cloves |
| 1 Stück (3 cm) | Ginger |
| 1 EL | Paprika powder |
| 2 TL | Garam Masala |
| 1 TL | Cumin |
| 1 TL | Coriander powder |
| 1/2 TL | Turmeric |
| 1/2 TL | Chili powder |
| 1 Stück | Lemon (juice) |
| 1 TL | Salt |
Preparation
Step by step through the recipe
- 1 Cut 1,2 kg chicken deeply in several places.
- 2 Mix 200 g yogurt, 4 Stück garlic cloves, 1 Stück ginger (3 cm), 1 EL paprika powder, 2 TL garam masala, 1 TL cumin, 1 TL coriander powder, 1/2 TL turmeric, 1/2 TL chili powder, the juice of 1 lemon and 1 TL salt into a marinade.
- 3 Rub the chicken thoroughly with the marinade and let it sit for at least 4 hours (better overnight).
- 4 Preheat the oven to 220 °C (top heat/grill).
- 5 Place the chicken on a rack over a baking sheet and bake for about 35–40 minutes, until cooked through and slightly charred at the edges.
- 6 Baste occasionally with the remaining marinade.
- 7 Serve with lemon wedges and salad.
Notes & tips
Note: Contains cow's milk (yogurt marinade).
Nutrition
estimated per serving- Calories
- 949 kcal
- Protein
- 69 g
- Fat
- 41 g
- Carbs
- 58 g
– = ingredient not in nutrition database (estimate incomplete)
