Tandoori Chicken Easy Recipe
Who doesn’t love the smoky, flavorful taste of Tandoori Chicken? This dish, originating from the Indian subcontinent, has captured hearts (and taste buds) worldwide. It’s a tantalizing blend of spices, yogurt, and perfectly cooked chicken that’s hard to resist. If you’ve ever thought that making this at home sounds too challenging, think again! This recipe will show you just how simple and rewarding it can be.
Servings: 6 people
Calories: 262kcal
Equipment
- Oven
- 1 baking sheet
- 1 Sheet Rack
- 1 Small Bowl
- 1 spatula
Ingredients
- 5 lbs Whole Chicken
- 1 tbsp Melted Butter to brush the chicken
Marinade Ingredients
- 1 tsp Chili Powder
- 1/4 tsp Ginger Powder
- 2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 tsp Turmeric
- 1 tsp Ground Cumin
- 5.3 Oz Non Fat Greek Yogurt, 150 g
- 1/2 Lemon Juice of half Fresh Lemon
- 1 tbsp Dried Oregano Leaves
Instructions
Prepare the Chicken
- Clean the chicken thoroughly and pat them dry with a clean kitchen towel to remove excess moisture.
- Spatchcock the Chicken: place the chicken on a flat surface. Starting from the tail, cut both sides with a sharp knife.Holding both sides of the chicken, open it like a book. Pressing the middle. Please see the video for visual.
Marinade
- Mix the marinade spices until there are no lumps. Cover the chicken with the marinade and let the chicken sit in the fridge overnight.
- Preheat oven to 365 F. Place the oven rack in the middle and bake the Chicken for one and a half hours Or fifteen minutes per lb. Once the chicken is done cooking, brush it with the melted butter and let it sit for fifteen minutes before slicing.
Video
Nutrition
Calories: 262kcal | Carbohydrates: 0.4g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 196mg | Sodium: 988mg | Potassium: 524mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 2mg