Ingredients
- 1.5kg chicken (I used mixed chicken parts)
- 1 cup plain yogurt
- 4 tbsp tandoori masala (They come ready made)
- 0.5 tsp red food coloring
- Juice of 1 lemon
- 1/2 cup mint leaves
- 3 green chills
- 2 tablespoon of finely chopped cilantro (optional)
- Salt to taste
- 1/2 tsp black pepper
- 6 cloves garlic
- 1 inch piece of ginger
Serve with
- Lemon wedges
- Onion – cut into rings
Instructions
- Remove skin from chicken pieces, and cut slits into them lengthwise.
- Place chicken in a large bowl while you make the marinade.
- In a food processor, blend all the ingredients, except the food coloring else it might stain your food processor. .
- Pour the blended ingredients in the bowl consisting the tandoori chicken pieces.
- Add the coloring,
- Rub the marinade onto the chicken pieces.
- Marinate for at least 4 hours, or ideally overnight in the refrigerator.
- Preheat oven at 180 degrees Celsius or an outdoor grill. Lightly oil the baking pan/grill.
- Cook chicken for about 40-50 minutes.
- Garnish with onions and lemon wedges.
- Before eating, squeeze the lemon over the chicken pieces.
Notes
This is a perfect recipe for Ramadan as you can make this ahead of time. You can always place the tandoori chicken pieces in several zip-lock bags and freeze them for future use.
Nutrition
- Serving Size: 10
- Calories: 329
- Sugar: 2g
- Sodium: 161mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 137mg