Grilling
🌍 Public
🥜 Allergy aware
Tandoori Chicken
Fiery red marinated chicken from the tandoor oven — easy to recreate in a home oven or on the grill.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch
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
- 1Score the chicken deeply several times.
- 2Mix yogurt, garlic, ginger, all spices, and lemon juice into a marinade.
- 3Rub the chicken thoroughly with the marinade and let it sit for at least 4 hours (preferably overnight).
- 4Preheat the oven to 220°C (broil/grill setting).
- 5Place 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.
- 6Brush with the remaining marinade occasionally.
- 7Serve with lemon wedges and salad.
Notes & tips
Note: Contains cow's milk (yogurt marinade). Can be made with plant-based yogurt (Vemondo, coconut-based). WITHOUT egg, WITHOUT gluten, WITHOUT soy (if using soy-free plant-based yogurt).
Nutrition
estimated per serving- Calories
- 949 kcal
- Protein
- 69 g
- Fat
- 41 g
- Carbs
- 58 g
– = ingredient not in nutrition database (estimate incomplete)