Tandoori Chicken
This recipe is from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice
This recipe is from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice
- Carbohydrate 2.31162421914623 g
- Cholesterol 0.229687500098499 mg
- Fat 5.33436427304989 g
- Fiber 0.445316674455357 g
- Protein 0.347486562668153 g
- Saturated Fat 0.463200052261125 g
- Serving Size 1 1 serving (26g)
- Sodium 4.3765233598237 mg
- Sugar 1.86630754469088 g
- Trans Fat 0.124546927111311 g
- Calories 56 calories
Step-by-step
- Make cuts in the chicken flesh, almost to the bone.
- Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
- Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts.
- Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
I'm always looking for new and exciting recipes to try, especially when they come from friends and family. This Tandoori Chicken recipe is from my sister, Paula, who lived in northern England with her English husband. Indian food is very popular in England, and Paula's recipe is a delicious example of this cuisine.
The chicken is marinated in a flavorful blend of spices, yogurt, and lemon juice, then roasted in the oven until tender and juicy. I like to serve it with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. It's a delicious and satisfying meal that's perfect for a special occasion or a weeknight dinner.
