Tandoori Chicken
Description
This Indian dessert features Bone-in chicken. It delivers hearty, protein-packed satisfaction. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Breast-halves and legs in Any combination 2 tb Light vegetable or olive oil For basting Marinade: 3/4 c Plain yogurt 2 tb Lemon juice 4 Cloves garlic, peeled 1 Inch piece of peeled, fresh Ginger 1 tb Ground cumin 1/2 ts Ground cardamom 1/4 ts Ground cloves 1/2 ts Cayenne pepper 1/2 ts Freshly ground black pepper 1 tb Red food coloring (optional) 2 tb Yellow food coloring (optional) Coarse salt to taste Pull the skin off chicken pieces and trim fat.
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Prick the flesh and make diagonal slashed, 1-inch apart using a paring knife.
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Set aside in a bowl.
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Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed.
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Pour the marinade over chicken, toss and rub, to coat thoroughly.
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Cover and refrigerate for 8 hours or overnight.
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Preheat oven to 500 degrees F (260&# 194;°C).
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Place chicken in a single layer over a rack positioned in sheet pan.
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Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked.
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Serve immediately, accompanied with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa.
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CHEF DU JOUR JULIE SAHNI SHOW
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 358.5kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 4.9g25%
- Cholesterol 133.5mg45%
- Sodium 123.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 40.5g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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