Tandoori Chicken
Serving Size: 8
A traditional Indian dish in which chicken is marinated in yogurt and spices then roasted over high heat for lots of flavor and tenderness.
Recipe by:
Cook Times
Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Food storage containers, Measuring cups and spoons, Meat Thermometer, Oven, Sharp KnivesIngredients
- 4 pound chicken leg quarter
- 16 ounce plain Greek yogurt
- 1 tablespoon Kosher salt
- 5 clove garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 teaspoon cayenne pepper
- 1 tablespoon honey
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon garam masala
- 4 tablespoon extra virgin olive oil
Instructions
- Cut and separate chicken legs and thighs
- Cut deep diagonal slices into tops of each piece
- Combine all spices and yogurt into a large mixing bowl, mixing well
- Add chicken and mix well. Ensure you get into the cuts of the chicken as well
- Marinate for 1 hour
- Preheat oven to 500 degrees
- Once marinated, place chicken on heavy rimmed baking sheet. Note: Because of the high heat make sure to use a heavy sheet pan or it may warp during cooking.
- Drizzle oil all over chicken to prevent burning
- Roast chicken 30 minutes or until 165 degrees internally
Reheating Instructions
Reheat in a 350 degree oven until heated through, about 15 minutes.
Nutrition
Calories: 430kcal | Carbohydrates: 6g | Protein: 27g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 839mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg