Tested till perfect Tandoori Chicken
Tandoori Chicken
Photography by Matthew Kimura

Tandoori Chicken

With the tandoori spices and the ingredients for side dishes, the recipient will be ready to cook. If skinned chicken is used, the foil lining the pan should be greased.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/2 cup 1/2cupplain yogurt
  • 1 tbsp 1tbspTandoori Spice Blend recipe
  • 1 tbsp 1tbspminced gingerroot
  • 2 2cloves garlic, minced
  • 8 8chicken drumstickchicken drumsticks, skinned if desired
  • 1 tbsp 1tbspvegetable oil
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Preparation

In large glass bowl, stir together yogurt, Tandoori Spice Blend, ginger and garlic; add chicken, turning to coat. Cover; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 1 day.) Arrange on foil-lined rimmed baking sheet; drizzle oil over top.

Bake in 400°F (200°C) oven until juices run clear when chicken is pierced, about 30 minutes. Broil until browned and crisp, about 3 minutes.

Nutritional Information Per serving without skin: about

cal 210 pro 24g total fat 11g sat. fat 2g
carb 4g fibre 0 chol 84mg sodium 248mg

% RDI:

calcium 7 iron 14 vit A 2 vit C 2
folate 1
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